Marinated Grilled Flank Steak with BLT Smashed
3 cloves garlic, finely chopped
tablespoon grill seasoning blend (recommended: Montreal Steak
teaspoon smoked paprika, ground chipotle chili powder or ground
teaspoon hot sauce – eyeball it
tablespoon Worcestershire sauce
tablespoons red wine vinegar, 2 splashes
cup extra-virgin olive oil
pounds flank steak
1/2 pounds small red skin new potatoes
leek, trimmed of tough tops
slices thick cut smoky bacon, chopped, such as applewood smoked
cup chicken broth or stock
vine ripe tomato, seeded and chopped
Salt and pepper
cup sour cream, to pass at table
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
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.