I must be dreaming because it was another glorious day here in the great state of Ohio. The outdoors called to us and my husband and I took little Miss Avery for a walk around the neighborhood. So nice to be outside, hearing the birds and smelling the sweet smell of the bbq grill! We were so inspired by that smell that we came home and fired up our own. Tonight, flank steak with buttermilk mashed potatoes and a seriously pretty garden salad.
If you would like to make your flank steak dinner…
Here’s what you need…
1 lb of flank steak
1 1/2 lbs of Yukon gold potatoes
1/2 cup of lowfat buttermilk
1/4-1/2 cups of nonfat milk
1 tablespoon butter
2 tablespoons salt (plus more for seasoning the potatoes)
1/2 teaspoon of coarsely ground pepper
2 tablespoons of chopped, fresh rosemary
Here’s what you do…
The rosemary and salt will create a wonderful rub for the flank steak. Mix together the chopped rosemary, 2 tablespoons of coarse salt and 1/2 teaspoon of coarsely ground black pepper. Massage this mixture into the steak and let rest for about 30 minutes to an hour to help tenderize the meat. Fire up the grill to medium heat and grill until you get the meat cooked to your liking. 3 minutes each side for rare, 5 minutes for medium, 7 minutes should produce a well done meat but these times will vary with the thickness of your meat.
For the potatoes…
Chop your potatoes into similar sized chunks. Place in a large pot and cover with cold water. Put over high heat and bring to a boil. Cook for 15 or until very tender. Drain and place into a mixing bowl. Beat the potatoes on medium speed until broken up. Add in the buttermilk and beat. Slowly add the regular milk until you get the desired consistency. Add butter, salt and pepper to taste. Serve with chopped scallions if desired.
Go and Grill!