I love to cook with Bourbon. I am not sure if it is because I was born in Kentucky or not but regardless there is nothing better than Derby Pie and Bourbon and Brown Sugar Flank Steak. Here is my recipe for Bourbon and Brown Sugar Flank Steak and a favorite side of Garlic-Chive Mashed Potatoes
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes from Cooking Light September '03
Steak:
1/4 cup packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Potatoes:
3 pounds small red potatoes
6 garlic cloves, peeled
1/2 cup reduced-fat sour cream
1/2 cup milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives
To prepare steak, combine first 7 ingredients in a large zip-top bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.
Prepare Grill or broiler. (I prefer the grill but do broil in the wintertime.
Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.
Combine reserved marinade and 1/2 teaspoon of cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.
To prepare potatoes, place potatoes and garlic in a large pot, cover with water. Bring to a boil. Reduce heat, simmer 30 minutes or until tender. Drain.
Return potatoes and garlic to pan. Add sour cream, milk, butter, salt and pepper. Mash potato mixture to desired consistency. Stir in chopped chives.
Serve steak on potatoes and drizzle sauce over steak.
If I am creative I will take a picture tonight to post. Hope you enjoy.
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