Peppered Flank Steak with Chive-Buttermilk Mashers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup balsamic vinegar |
1 (1-pound) flank steak, trimmed |
4 1/2 cups cubed yukon gold potatoes (about 1 1/2 pounds) |
1/2 cup low-fat buttermilk |
1 tablespoon butter |
1 tablespoon chopped fresh chives |
1 teaspoon salt, divided |
3/4 teaspoon seasoned pepper |
cooking spray |
Directions:
1. Combine vinegar and steak in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 30 minutes.
2. While steak marinates, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, butter, chives, and 3/4 teaspoon salt; beat with a mixer at medium speed until smooth. Keep warm.
3. Preheat broiler. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt and seasoned pepper. Place steak on broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.
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