Peppered Flank Steak with Chive-Buttermilk Mashers

By lindybug

Ingredients

• 1/4 cup balsamic vinegar
• 1 (1-pound) flank steak, trimmed
• 4 1/2 cups cubed Yukon gold potatoes (about 1 1/2 pounds)
• 1/2 cup low-fat buttermilk
• 1 tablespoon butter
• 1 tablespoon chopped fresh chives
• 1 teaspoon salt, divided
• 3/4 teaspoon seasoned pepper
• Cooking spray

Preparation

Step 1

Combine vinegar and steak in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 30 minutes.

While steak marinates, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, butter, chives, and 3/4 teaspoon salt; beat with a mixer at medium speed until smooth. Keep warm.

Preheat broiler. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt and seasoned pepper. Place steak on broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.