This recipe came from a dear friend, and I have made it many times for guests who all have raved about it. Since going gluten free, the only ingredient I’ve had to alter is the soy sauce (I substitute with Bragg’s Liquid Aminos). Give it a try when the weather is agreeable.
Pork Tenderloin will also work with this recipe.
- 1/4 cup packed brown sugar
- 1/4 cup minced green onions (optional)
- 1/4 cup bourbon
- 1/4 cup Bragg’s Liquid Aminos
- 1/4 cup Dijon mustard
- 1/2 tsp freshly ground black pepper
- 1/4 tsp Worcestershire sauce
- 1 (2 pound) flank steak, trimmed
- 1/2 tsp corn starch (for gravy at the end)
- 3 pounds small red potatoes
- 6 cloves of garlic
- 1/2 cup reduced fat sour cream
- 1/3 cup milk
- 2 1/2 tbsp butter
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped fresh chives
Combine first 7 ingredients in a large ziplock bag, add steak. Seal and marinate in fridge for 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.
Grill steak 5 minutes each side or until desired doneness. Let stand 10 minutes. Cut diagonally across the grain into thin slices.
Combine reserved marinade and cornstarch in a saucepan. Bring to a boil, cook 1 minute, stirring constantly.
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.
Place potatoes over medium heat, add sour cream, milk, butter, salt and 1/4 tsp pepper. Mash potatoes to desired consistency. Stir in chopped chives.
Prepare plates, and drizzle sauce over steak and potatoes. Serve with salad or veggies of choice.