Complimentary Recipe – Bourbon and Brown Sugar Bison Flank Steak with Garlic-Chive Mashed Potatoes 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

STEAK: 1/4 cup packed dark brown sugar 1/4 cup minced green onions 1/4 cup bourbon 1/4 cup low-sodium soy sauce 1/4 cup Dijon mustard 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce 1 (3-pound) Bison flank steak, trimmed Cooking spray 1/2 teaspoon cornstarch POTATOES: 4-5 pounds small red potatoes 2 garlic cloves, peeled 1/2 cup reduced-fat sour cream 1/3 cup 2% reduced-fat milk 2 1/2 tablespoons butter 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh chives GARNISH: 8 fresh chives, cut into 1-inch pieces To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade Prepare Grill: Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness – do not grill past medium. Let stand 5 minutes. Cut diagonally across grain into thin slices. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired. Yield: 8 servings Cooking Light September 2002

BACK