Flank Steak With Smashed Potatoes Recipes

Steps:

• Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
• Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
• Heat a grill pan or outdoor grill to high heat.
• Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
• Grill flank steak 6 to 7 minutes on each side.
• Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
• Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
• Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
• Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
• Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
• Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

Steps:

• Preheat the oven to 375 degrees F.
• With a paper towel, wipe all your mushrooms clean. (Don't soak them in water and then drain them. Mushrooms are like little sponges. They'll suck up water and get mushy.) Trim and discard the dried up part on the end of the mushroom stems.
• Spread the mushrooms on a large sheet pan and drizzle with some olive oil. Season with salt and toss to coat. Roast the mushrooms for 30 to 45 minutes.
• Using a paper towel, blot the filets and flank steak to remove excess moisture. Sprinkle both sides of the beef with salt and pepper. Rub the tops of the filets with 1 tablespoon of the chopped thyme. Let the filets sit out, covered, to bring them up to room temperature before cooking.
• Slice the flank steak lengthwise into 1-inch strips and wrap each filet around the edges with the flank steak strips. You may have leftover flank steak. Tie each filet with kitchen string, or insert a toothpick through to hold the flank steak to the filet.
• When the mushrooms are roasted and nice and golden brown, remove from the oven, let cool a bit and then roughly chop.
• Reduce the oven temperature to 350 degrees F.
• In a large fry pan, heat 3 tablespoons of the butter on medium-high heat. As soon as the butter starts to bubble and get frothy, throw in the roasted mushrooms and any oil and drippings from the baking sheet. Saute the mushrooms for 8 to 10 minutes, and then deglaze the pan with the red wine. Cook until most of the red wine has reduced to almost nothing.
• Add the half-and-half to the pan while stirring the mushrooms. Bring the mixture to a boil, and then lower the heat to a simmer and reduce by half. Add the milk, and reduce that by one-third. You should have nice rich sauce that coats the back of a spoon and holds a line through it. Taste and adjust the seasoning if needed. Keep the sauce warm until ready to serve. (Can place it in a heatproof bowl set over a pot of gently simmering water.)
• Wash the asparagus, and, with a vegetable peeler, remove the outer layer of asparagus. Cut the asparagus into 2-inch pieces.
• Heat a large fry pan with 1 teaspoon olive oil and add the bacon. Stir and cook the bacon until it begins to brown. Add the asparagus and cook until just softened. Add the white wine vinegar and cook for a few seconds, and then remove from the heat and keep warm. Heat a large ovenproof fry pan with 2 tablespoons olive oil over medium-high heat. (If you have a really large frying pan you can put all 4 filets in the pan. If you don't, cook in batches using 1 tablespoon of oil per batch. You don't want the steaks to touch. We want to get a nice sear on the outside of the filets and to achieve this, your filets need room.)
• Add the filets to the hot pan and sear until your filet has relaxed to the point where it will let go of the pan, about 3 minutes on one side, and then flip. Add a generous clump of butter to the hot pan and, when it's melted, tip the fry pan towards you so the butter pools in one spot. Add the 3 full sprigs of thyme. Now, with a large spoon, start basting your filets with the melted thyme flavored butter. Flip the filets, baste each one again and transfer to the oven for a few minutes until just cooked through to medium.
• To serve: Plate the Smashed Potatoes with Creme Fraiche just off to one side of the center of the plate. Retrieve your filets from the oven and remove the string or toothpicks. Lean a filet up against the potatoes. Top with the mushroom gravy and place the asparagus in front of the filet. Dust with the chopped parsley.
• Wash the potatoes and place in a pot of salted water, enough to just cover the tops of the potatoes. Bring to a boil, and then turn down to a simmer and cook until fork tender. (When you stick a fork into the potato and it falls off with no resistance, they're done.)
• Drain the potatoes and place on a tea towel or paper towel. With the palm of your hand, lightly smash the potatoes so they just pop open a bit and split. Make sure they kind of keep their shape.
• In a large fry pan on medium heat, melt the butter and add the garlic, shallots, 1 teaspoon salt and 1/2 teaspoon white pepper. When the garlic and shallots are translucent, add the smashed potatoes and toss so they all get kissed with the butter, shallots and garlic. Heat for 5 minutes, and then add the creme fraiche to the pan with half the amount of chopped chives. Toss so everything is nicely coated.
• Serve family style or on individual plates and top with the rest of the chives and a little lemon zest. The zest gives the spuds an extra little tang and zip.

Steps:

• Preheat a grill pan or indoor/outdoor grill to high.
• Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
• Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
• While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
• Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

Steps:

• Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it. Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high.
• Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled. Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm.
• Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves.
• While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.
• While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more. Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper. Let sauce thicken a couple of minutes.
• Thinly slice the flank steak on an angle against the grain. Place a mound of potatoes on each dinner plate. Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce. Serve red cabbage, apples and onions alongside or in small side dishes.

Steps:

• Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.
• Sauté onion and next 3 ingredients in skillet 5 minutes or until tender. Add wine and garlic; cook 2 minutes or until liquid evaporates. Remove from heat.
• Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg.
• Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4- to 1/2-inch thickness using a meat mallet or rolling pin. Spread potato mixture evenly over flank steak, leaving a 1/2-inch border.
• Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan.
• Bake at 425° for 10 minutes; reduce heat to 375°. Bake 25 to 30 minutes or to desired degree of doneness.

Steps:

• Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce, and vinegar. Whisk in extra virgin olive oil. Place meat in shallow dish and coat evenly to marinade. Let stand 15 minutes.
• Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12-15 minutes until tender.
• Heat a grill pan or outdoor grill to high heat.
• Cut leek in half lengthwise. Chop into 1/2" pieces. Place leeks in a big bowl of water and release all the dirt from them with a good wash, separating all the layers. Drain leeks in a colander.
• Grill flank steak 6-7 minutes on each side.
• Put a drizzle of EVOO into a hot nonstick skillet over medium high heat. Cook bacon 3-5 minutes until it begins to crisp and has rendered most of it's fat.
• Add leeks to the skillet and cook 3-5 minutes more until the leeks are tender.
• Drain potatoes and return them to the hot pot. Smash the potatoes with the chicken stock or broth.
• Add the bacon and leeks to the potatoes and continue to smash. Carefully fold in tomatoes. Season with salt and pepper to your taste.
• Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.
• Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream, if desired.