Marinated grilled flank steak with blt-smashed potatoes

Main Dish
2 servings
10 min
15 min
Very Easy


Number of serving: 2
2 cloves garlic, minced

1 tablespoon grill seasoning blend, such as Montreal Seasoning by McCormick

1 teaspoon smoked paprika, ground chipotles, chili powder or ground cumin

2 teaspoons cayenne pepper sauce, such as Frank's Red hot or Tabasco

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

1/3 Cup EVOO, plus a drizzle

1.5 libra flank steak

1.5 libra small new red-skinned potatoes

1 leek, trimmed of tough tops

4 slices thick-cut smoky bacon, such as applewood-smoked bacon, chopped

1 small can (15 ounces) diced tomatoes, well-drained

1/2 Cup sour cream, half-and-half or chicken broth


freshly ground black pepper, to taste


  • Mix garlic, grill seasoning, paprika, hot sauce, the sauce.
  • Worcestershire, vinegar and 1/3 C EVOO in a shallow dish. Place meat in a dish and cover evenly in the marinade. Let stand 15 minutes.
  • Meanwhile, cut the potatoes into two; let the whole very small potatoes. Place the potatoes in a saucepan and cover with water.
  • Pot cover. Bring water to boil, remove the lid and cook potatoes until tender and then 12 to 15 minutes.
  • Heat a grill pan or cast iron on high heat.
    Cut the leek in half lengthwise. Cut into 1/2 ".
  • Place the leeks in a bowl of water and swish, separating the layers to loosen the dirt. Drain the leeks in a colander or sieve.
  • Grill flank steak on the hot stove; 4 minutes per side for medium rare to medium, and 6 or 7 minutes per side for medium well.
  • Heat a small skillet over medium-high heat. Add a drizzle of EVOO and bacon. Cook bacon until it begins to crisp and made the most of his fat, 3-5 minutes.
  • Add leeks and cook until tender, 2 to 3 minutes. Add tomatoes and heat through, 1 minute.
  • Drain the potatoes and put them in the hot pan. Smash potatoes with sour cream. Season with salt and pepper.
  • Remove from grill flank steak and let rest a few minutes before slicing.
  • Mince meat on a corner, cut against the grain. Serve flank steak slices next to tomatoes.


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