Flank Steak with Loaded Smashed Potatoes
Cooking the flank steak in rendered bacon fat lends it a smoky flavor. Microwaving the potatoes cuts down considerably on their cooking time, and by smashing them with crispy bacon, sour cream, cheddar, and scallions, they’re easy to make and “loaded” with flavor
- 1 (1 1/2- to 2-pound) flank steak, trimmed
- Salt and pepper
- 8 slices bacon, chopped fine
- 2 pounds small red potatoes, halved
- 2 tablespoons vegetable oil
- 3/4 cup sour cream
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 2 scallions, sliced thin
Adapted from foodportfolio.com
1. Pat steak dry with paper towels and season with salt and pepper. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from pan. Cook steak over medium-high heat in now-empty skillet until well browned and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
2. Meanwhile, microwave potatoes and oil in large covered bowl until tender, 10 to 12 minutes. Add sour cream and, using potato masher, mash until combined. Stir in cheddar, bacon, and scallions. Season with salt and pepper to taste. Slice steak thinly against grain and serve with potatoes.