¼ cup dark brown sugar
¼ cup minced green onion
¼ cup bourbon
¼ cup soy sauce (can be low sodium)
¼ cup Dijon mustard
½ teas. black pepper
couple dashes of Worcestershire sauce
2 lbs. flank steak
½ teas. corn starch
3 lbs. red, Yukon gold or Idaho potatoes
4-6 garlic cloves, chopped
½ cup sour cream
1/3 cup milk
2 ½ Tbls. Butter
¼ cup green onions or chives
1 teas. salt
¼ teas. pepper
In a bowl, combine brown sugar, green onion, bourbon, soy sauce, Dijon mustard, black pepper and Worcestershire sauce.
Place meat in a shallow dish and pour marinade over. Cover and marinate for at least 8 hours, and no more than 24.
Just before grilling, drain marinade and reserve for gravy. Grill or broil the steak about 5 min. per side. Watch carefully. Marinade will caramelize and may flame. I prefer a non flaming grill, like a stove top grill pan or counter top grill.
In a saucepan, mix the marinade and cornstarch. Bring to boil and cook stirring constantly until thickened.
Boil potatoes with garlic until potatoes are very tender. Drain. (keep garlic in)
Mash potatoes with garlic, sour cream, milk and butter. Stir in green onion or chopped chives. Season with salt and pepper if desired. .
Throw some sliced almonds into some French cut green beans for a quick but elegant veggie side.