Marinated Grilled Flank Steak with Blt Smashed Potatoes
Elevate your dinner game with this mouthwatering Marinated Grilled Flank Steak with BLT Smashed Potatoes! This recipe combines tender, juicy flank steak infused with a savory marinade of soy sauce, lime juice, and garlic, grilled to perfection for a smoky char. Paired with a creative twist on comfort food, the BLT smashed potatoes blend buttery red potatoes, crispy bacon, juicy cherry tomatoes, and crisp romaine lettuce with a hint of sour cream for irresistible creaminess. Ready in just an hour (with make-ahead marinade flexibility), this well-rounded dish is perfect for family dinners or summer gatherings. Serve up bold flavors, crave-worthy textures, and a rustic presentation all in one plate!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 0.25 cup soy sauce
- 0.25 cup olive oil
- 2 tablespoons brown sugar
- 3 cloves garlic cloves, minced
- 2 tablespoons lime juice
- 1 teaspoon black pepper
- 2 pounds red potatoes, small to medium
- 1 teaspoon salt
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- 0.25 cup sour cream
- 2 tablespoons butter
- 2 tablespoons chives, chopped
- 1 tablespoon olive oil (for potatoes)
- 0.5 teaspoon black pepper (for seasoning potatoes)
Instructions
In a medium bowl, whisk together the soy sauce, olive oil, brown sugar, minced garlic, lime juice, and black pepper. Pour the marinade into a resealable plastic bag or a shallow dish and add the flank steak. Refrigerate for at least 1 hour or up to overnight for deeper flavor.
Preheat your grill to medium-high heat (about 400°F). While the grill heats, start preparing the BLT smashed potatoes.
Place the red potatoes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil, reduce the heat, and simmer for 15-20 minutes or until the potatoes are fork-tender. Drain the potatoes and set them aside.
Add the marinated flank steak to the preheated grill. Grill for about 4-5 minutes per side for medium-rare, or longer according to your desired level of doneness. Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain into thin strips.
While the steak rests, finish the smashed potatoes. In the pot used for boiling, return the potatoes and gently smash them with a potato masher or the back of a fork. Add the butter and sour cream, stirring to combine.
Mix in the crispy bacon, cherry tomatoes, and chopped lettuce into the smashed potatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with chopped chives, plus a pinch of black pepper for seasoning. Stir gently to combine.
Serve the grilled flank steak alongside the BLT smashed potatoes. Garnish with additional chives if desired. Enjoy this flavorful and hearty dish!
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.8 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1913 mg | 41% | |
*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.
