Marinated Flank Steak and Potato Salad

July 14, 2015

This recipe is delicious, I mean of course for meat-eaters like me. What's great about this recipe is that it's easily divided into part. There are two parts to the recipe, a marinade for the meat followed by regular grilling instructions for medium rare meat; then a second part for a potato salad. The potato salad is a tangy combination of yummy creamy ingredients such as horseradish, mustard and sour cream. One thing I really enjoy about potato salad is the tangy. For me, the tangier the better and this one does the trick. It's a great recipe for summer... nice and cool, clean flavors.

Marinated Flank Steak and Potato Salad

serves 4, working time 15 min., total time 35 min.

GTLF: Grilling p. 51

1 pound baking potatoes

1/4 C reduced sodium chicken broth, de-fatted

1 1/4 tsp paprika

1 tsp dried thyme

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 cloves garlic; minced

3/4 pound well trimmed flank steak

3 tablespoons reduced fat sour cream

2 tablespoon drained white horseradish

1 tablespoon distilled white vinegar

2 tsp coarse grained mustard

1/2 pound plum tomatoes, coarsely chopped

2 tablespoons snipped fresh dill

1. In a large pot of boiling water, cook the potatoes for 10 min. to blanch. Drain, then quarter the potatoes lengthwise. In a large shallow bowl, combine the broth, paprika, thyme, slat, pepper, and garlic. Add the potatoes and the steak and turn to coat with the paprika mixture. Set aside to marinate at room temperature while the grill preheats.

2. Preheat the grill to a high heat. Spray the rack and the grill topper, off the grill, with nonstick cooking spray. Grill the potatoes on the grill topper and the steak on the rack, covered, turning occasionally, for 10 min. or until the steak is medium rare.

3. Meanwhile, in a large bowl, combine the sour cream, horseradish, vinegar, and mustard. Dice the potatoes and add to the sour cream mixture along with the tomatoes and dill. Slice the steak, divide among 4 plates, and serve with the potato salad.

Nutritional Information: 8 g fat, 260 calories, 3.6 g sat. fat, 25 g carbohydrate, 22 g protein, 47 mg cholesterol, 425 mg sodium.

TIPS:
1. I couldn't figure out what they mean by draining the horseradish... do they intend for me to use paper towels as a filter or what?... I just skipped that part.

2. My grill is small so I had to the the potatoes first and then the steak. I have decided the time suggests are pretty spot on so I tend to not move food between the times. Also, when it says grill for 10 min, turning occasionally, I just set the timer for 5 min., open, turn and set for another 5 min. It helps to keep the stress level down since I just walk around with the timer and I don't worry about food between times.

3. The potato salad is purely vegetarian.

4. GTLF displays this dish with a side of corn on the cob, but I found that the steak with the potato salad is more than enough.