Bourbon, Brown Sugar Flank Steak W/ Garlic-chive Mashed Potatoes

Ingredients

Steak

• 1/4 cup packed dark brown sugar
• 1/4 cup minced green onion
• 1/4 cup bourbon
• 1/4 cup low sodium soy sauce
• 1/4 cup Dijon mustard
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon worcestershire sauce
• 1 (2 lb)  flank steaks, trimmed
• cooking spray
• 1/2 teaspoon cornstarch

Potatoes

• 3 lbs small red potatoes
• 6 garlic cloves, peeled
• 1/2 cup reduced-fat sour cream
• 1/3 cup 2% low-fat milk
• 2 1/2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh chives

Garnish

• 8 fresh chives, cut into 1-inch pieces

Directions

1. 1

   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.

2. 2

   Prepare grill.

3. 3

   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.

4. 4

   Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

5. 5

   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.

6. 6

   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.