Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Steak:
1/4 cup packed dark 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 freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 flank steak -- (2-pound) trimmed
Cooking spray
1/2 teaspoon cornstarch

Potatoes:
3 pounds small red potatoes
6 garlic cloves -- peeled
1/2 cup sour cream
1/3 cup milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives, or sub freeze dried chives
if that's what you have

Garnish:
8 fresh chives -- cut into 1-inch pieces

Pork tenderloin will also work in this recipe.

To prepare steak, combine first 7 ingredients in a large zip-top plastic
bag; add steak. Seal and marinate in refrigerator 8 hours or overnight,
turning bag occasionally. Remove steak from bag, reserving marinade.
Prepare grill. 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 cornstarch in a saucepan. Bring to a boil; cook 1 minute,
stirring constantly. To prepare potatoes, place potatoes and garlic in a
large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer
30 minutes or until tender. Drain. Return potatoes and garlic to pan, and
place over medium heat. Add sour cream, milk, butter, salt, and 1/4
teaspoon pepper. Mash potato mixture to desired consistency with a potato
masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8
plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1
tablespoon sauce on each plate; sprinkle with chive pieces, if desired.
Yield: 8 servings.

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