Peppered Flank Steak With Chive-Buttermilk Mashers |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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I found this on Webmd, I think. It is a great meat and potatoes kind of meal. Marinate the meat before you get started. Ingredients:
1/4 cup balsamic vinegar |
1 (1 lb) flank steak, trimmed |
4 1/2 cups cubed yukon gold potatoes (about 1 1/2 lb) |
1/2 cup low-fat buttermilk |
1 tablespoon butter |
1 tablespoon chopped fresh chives |
1 teaspoon salt, divided |
3/4 teaspoon seasoned pepper (such as lawry's) |
cooking spray |
Directions:
1. Combine vinegar and steak in a large zip-top plastic bag.
2. Seal bag, and marinate in refrigerator 30 minute.
3. While steak marinates, place potatoes in a medium saucepan and cover with water; bring to boil.
4. Reduce heat, and simmer 15 minutes or until tender; drain.
5. Return potatoes to pan.
6. Add buttermilk, butter, chives, and 3/4 tsp salt; beat with a mixer at medium speed until smooth. Keep warm.
7. Preheat broiler.
8. Remove steak from bag; discard marinade.
9. Sprinkle steak with 1/4 tsp salt and seasoned pepper.
10. Place steak on broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.
11. Cut steak diagonally across the grain into thin slices.
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