Bourbon Brown Sugar Flank Steak W Garlic Chive Mashed Potatoes
Elevate your dinner table with this mouthwatering Bourbon Brown Sugar Flank Steak paired with creamy Garlic Chive Mashed Potatoes. This recipe combines the bold, smoky sweetness of a bourbon-infused marinade with the savory, melt-in-your-mouth perfection of roasted garlic and fresh chives. The flank steak is marinated to tender perfection in a mix of soy sauce, brown sugar, and a hint of spice from red chili flakes, then grilled for a caramelized crust and juicy interior. Meanwhile, buttery mashed russet potatoes are whipped with heavy cream, roasted garlic, and fragrant chives for a side dish that's irresistibly rich. Perfect for a weekend family dinner or a special occasion, this dish brings gourmet flair to your home kitchen. Serve it up with confidence, and let every bite be a celebration of bold flavors and hearty comfort.
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Recipe Information
Ingredients
- 1.5 lb Flank steak
- 0.25 cup Bourbon
- 2 tbsp Brown sugar
- 0.25 cup Soy sauce
- 2 tbsp Olive oil
- 3 cloves Garlic cloves (minced)
- 1 tsp Ground black pepper
- 0.5 tsp Red chili flakes
- 2 lb Russet potatoes (peeled and cubed)
- 4 tbsp Butter
- 0.5 cup Heavy cream
- 4 cloves Garlic cloves (roasted)
- 0.25 cup Chives (minced)
- 1.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
Instructions
In a medium bowl, whisk together the bourbon, brown sugar, soy sauce, olive oil, minced garlic, black pepper, and red chili flakes.
Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade (discard the marinade) and let it sit at room temperature for about 15 minutes before grilling.
Grill the flank steak for 6-8 minutes per side, or until it reaches your desired level of doneness (125°F for medium rare, 135°F for medium, etc.). Let the steak rest for 10 minutes before slicing against the grain into thin strips.
While the steak is grilling, prepare the mashed potatoes. Place the peeled and cubed russet potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the butter, heavy cream, roasted garlic, minced chives, salt, and ground black pepper. Mash the potatoes until smooth and creamy. Adjust seasoning to taste.
Serve the grilled flank steak on top of or alongside the garlic chive mashed potatoes. Garnish with additional chives if desired.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 5167 mg | 225% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.1 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 210 mg | 16% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2628 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
