Marinated Grilled Flank Steak with BLT Smashed Potatoes

Name: Marinated Grilled Flank Steak with BLT Smashed Potatoes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon; 237 milliliters chicken broth or stock; 907 grams flank steak; 3 cloves garlic, finely chopped; 1 Tbsp grill seasoning blend (recommended: Montreal Steak Seasoning); 1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin; 2 teaspoons hot sauce - eyeball it; 1 leek, trimmed of tough tops; 79 milliliters extra-virgin olive oil; 1 kilograms red skin new potatoes; 4 servings Salt and pepper; 237 milliliters sour cream, to pass at table; 1 vine ripe tomato, seeded and chopped; 2 Tbsps red wine vinegar, 2 1 tablespoones; 1 Tbsp Worcestershire sauce

Marinated Grilled Flank Steak with BLT Smashed Potatoes might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 913 calories, 59g of protein, and 50g of fat per serving. It is perfect for The Fourth Of July. If you have tablespoons wine vinegar, cream, hot sauce - eyeball it, and a few other ingredients on hand, you can make it. To use up the seasoning blend you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 35 minutes. If you like this recipe, you might also like recipes such as Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche, Grilled Marinated Flank Steak, and Grilled Marinated Flank Steak.

Instructions

Watch how to make this recipe.

Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar.

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Worcestershire Sauce

Steak Seasoning

Smoked Paprika

Hot Sauce

Chipotle Chiles

Vinegar

Garlic

Cumin

Whisk in extra-virgin olive oil.

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Extra Virgin Olive Oil

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Whisk

Place meat in shallow dish and coat it evenly in marinade.

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Marinade

Meat

Let stand 15 minutes.

Cut larger potatoes in half, leave very small potatoes whole.

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Potato

Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.

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Potato

Water

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Pot

Heat a grill pan or outdoor grill to high heat.

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Grill Pan

Grill

Cut leek in half lengthwise. Chop into 1/2-inch pieces.

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Leek

Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers.

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Leek

Water

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Bowl

Drain leeks in a colander.

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Leek

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Colander

Grill flank steak 6 to 7 minutes on each side.

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Flank Steak

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Grill

Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat.

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Extra Virgin Olive Oil

Bacon

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Frying Pan

Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.

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Leek

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Frying Pan

Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock.

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Chicken Stock

Potato

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Pot

Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

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Salt And Pepper

Potato

Tomato

Bacon

Leek

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.

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Flank Steak

Grains

Meat

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Grill

Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

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Flank Steak

Sour Cream

Potato

Equipment

Ingredients

Servings:

4slices

thick cut smoky bacon, chopped, such as applewood smoked bacon 237milliliters

chicken broth or stock 907grams

flank steak 3cloves

garlic, finely chopped 1Tbsp

grill seasoning blend (recommended: Montreal Steak Seasoning)1teaspoon

smoked paprika, ground chipotle chili powder or ground cumin 2teaspoons

hot sauce - eyeball it 1

leek, trimmed of tough tops 79milliliters

extra-virgin olive oil 1kilograms

red skin new potatoes 4servings

Salt and pepper 237milliliters

sour cream, to pass at table 1

vine ripe tomato, seeded and chopped 2Tbsps

red wine vinegar, 2 1 tablespoones 1Tbsp

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.