Table of Contents

Marinated Grilled Flank Steak With BLT Smashed Potatoes

The scent of grilled steak always takes me back to summer evenings at my grandmother’s house. The air thick with humidity and the promise of lightning bugs, she’d be manning the charcoal grill, a symphony of sizzling and laughter filling the backyard. While she usually kept it simple with just salt and pepper, this marinated flank steak, paired with the playful twist of BLT smashed potatoes, would have been a surefire hit with her, a delicious evolution of those classic flavors. I can almost hear her saying, “Now that’s what I call a supper!”

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Gluten-Free (verify ingredients)

Ingredients

3 cloves garlic, finely chopped
1 tablespoon grill seasoning
1 teaspoon ground dried chipotle powder or 1 teaspoon ground cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1⁄3 cup extra virgin olive oil
2 lbs flank steak
2 1⁄2 lbs small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, cut into thick pieces
1 cup chicken broth or 1 cup chicken stock
1 vine ripe tomato, seeded and chopped
Salt
Pepper
1 cup sour cream (to pass at table-optional)

Equipment Needed

Shallow dish
Pot
Grill pan or outdoor grill
Knife
Cutting board
Colander
Nonstick skillet
Potato masher

Instructions

In a shallow dish, prepare the marinade. Combine the finely chopped garlic, grill seasoning, smoked paprika, chipotle powder (or cumin), hot sauce, Worcestershire sauce, and red wine vinegar.
Whisk in the extra virgin olive oil until the marinade is well combined.
Place the flank steak in the prepared dish and coat evenly with the marinade, ensuring all surfaces are covered.
Let the flank steak stand in the marinade for at least 15 minutes. While the steak marinates, prepare the potatoes and other ingredients.
Cut larger potatoes in half; leave very small potatoes whole.
Place the potatoes in a pot and cover them completely with water.
Bring the water to a boil over high heat. Once boiling, reduce the heat slightly and cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork.
While the potatoes are cooking, preheat a grill pan or outdoor grill to high heat. Ensure the grill is clean and lightly oiled to prevent sticking.
Prepare the leek by cutting it in half lengthwise. Then, chop it into 1/2-inch pieces.
Place the chopped leeks in a large bowl of water. This will help release any dirt or sand trapped between the layers. Wash the leeks thoroughly, separating all the layers to ensure they are clean.
Drain the leeks in a colander and set them aside.
Once the grill is hot, place the marinated flank steak on the grill. Grill for 6-7 minutes on each side for medium-rare, adjusting the cooking time depending on the thickness of the steak and your desired level of doneness. Remember, the internal temperature should reach 130-135°F for medium-rare.
While the steak is grilling, put a drizzle of extra virgin olive oil into a hot nonstick skillet over medium-high heat.
Add the thick-cut bacon pieces to the skillet and cook for 3-5 minutes, until they begin to crisp and have rendered most of their fat. Stir occasionally to ensure even cooking.
Add the drained leeks to the skillet with the bacon and cook for another 3-5 minutes, until the leeks are tender and slightly softened.
Once the potatoes are tender, drain them in a colander. Return the drained potatoes to the hot pot.
Add the chicken broth or chicken stock to the potatoes and use a potato masher to smash the potatoes to your desired consistency. Some chunks are fine for a rustic texture.
Add the cooked bacon and leeks to the smashed potatoes and continue to smash slightly, incorporating them into the potatoes.
Carefully fold in the seeded and chopped tomato.
Season the smashed potatoes with salt and pepper to your taste. Be mindful of the saltiness of the bacon and adjust accordingly.
Remove the grilled flank steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat. This will result in a more tender and flavorful steak.
After the steak has rested, thinly slice it on an angle, cutting the meat against the grain. This technique shortens the muscle fibers, making the steak easier to chew.
Serve the sliced flank steak next to the BLT smashed potatoes. Offer a dollop of sour cream as an optional topping for the potatoes, if desired.

Expert Tips & Tricks

For a more intense marinade flavor, marinate the flank steak for a longer period, up to 4 hours in the refrigerator.
If you don’t have a grill, you can pan-sear the flank steak in a hot cast-iron skillet. Be sure to use a well-ventilated area, as it can get smoky.
To prevent the leeks from burning in the skillet, add a tablespoon of water if they start to dry out too quickly.
For a creamier smashed potato consistency, add a splash of milk or cream along with the chicken broth.
If you’re short on time, you can use pre-cooked bacon bits instead of cooking bacon from scratch.

Serving & Storage Suggestions

Serve the marinated grilled flank steak and BLT smashed potatoes immediately for the best flavor and texture. The combination is a satisfying and flavorful meal on its own. If desired, you can add a side salad or grilled vegetables to round out the meal.

Leftover flank steak should be stored in an airtight container in the refrigerator and will last for 3-4 days. The BLT smashed potatoes should also be stored in an airtight container in the refrigerator and will last for 2-3 days.

To reheat the steak, gently warm it in a skillet over medium-low heat or in a microwave. Be careful not to overcook the steak, as it can become dry. Reheat the smashed potatoes in the microwave or in a skillet over medium heat, adding a splash of milk or broth if needed to restore moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	45g	69%
Saturated Fat	18g	90%
Cholesterol	110mg	37%
Sodium	550mg	23%
Total Carbohydrate	40g	13%
Dietary Fiber	6g	24%
Sugars	4g	8%
Protein	50g	100%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a vegetarian version, substitute the flank steak with grilled portobello mushrooms marinated in the same sauce.
Use sweet potatoes instead of red skin potatoes for a sweeter flavor profile.
Add a sprinkle of crumbled blue cheese to the smashed potatoes for a tangy kick.
Incorporate other vegetables like corn or zucchini into the smashed potato mixture.
For a spicy version, add a pinch of red pepper flakes to the marinade and the smashed potatoes.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While flank steak is ideal, you can substitute it with skirt steak or flat iron steak. Adjust cooking times accordingly, as these cuts may be thinner.

Q: Can I make the marinade ahead of time?
A: Absolutely! The marinade can be made up to 24 hours in advance and stored in the refrigerator. This will allow the flavors to meld together even more.

Q: How do I ensure the steak is cooked to the right doneness?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. Remember to let the steak rest after grilling, as the temperature will continue to rise slightly.

Q: Can I freeze the leftover smashed potatoes?
A: While you can freeze them, the texture might change slightly upon thawing. For best results, consume them within a month of freezing.

Q: What can I use instead of sour cream?
A: Greek yogurt is a great substitute for sour cream, offering a similar tang and creaminess. You can also use a dairy-free sour cream alternative if needed.

Final Thoughts

I hope you’re inspired to try this Marinated Grilled Flank Steak with BLT Smashed Potatoes recipe! It’s a fantastic way to elevate a simple steak dinner with a burst of fresh, vibrant flavors. The smoky, savory steak paired with the creamy, comforting potatoes is a match made in culinary heaven. Feel free to experiment with different variations and substitutions to make it your own. And please, share your feedback and any exciting twists you create – I can’t wait to hear about your cooking adventures! Don’t forget a bold red wine to complete the experience. Happy cooking!

Marinated Grilled Flank Steak With BLT Smashed Potatoes Recipe