The second time I made this, my littlest brother and baby sister were visiting from Texas. Now, I know kids can be fickle about their food, but when I suggested steak and potatoes, they were both emphatic about trying it. At the time, our humble little abode didn't even have couches, so we sat indian-style* around the coffee table and as I presented dinner to them, their eyes lit up. My brother genuinely looked stunned. And, in typical "DD" fashion, said, "Kaylie. This is, like, gourmet." My heart could hardly stand it. :) Needless to say, the boy ate nearly the whole bowl of potatoes. If you've got hungry hippos at your table, I definitely recommend doubling this.
*In writing Indian-style, I found myself, for the first time, really thinking about the phrase. It didn't sound right so I Googled it and an "understandingprejudice.org" site popped up. I won't get into it, but I'm a little surprised that I never thought twice about the common occurrence of the term "Indian-style." Wiki says that many Europeans use the term "Turkish-style." I may have to force myself to say "cross-legged," but I'll try.
- 2 cloves garlic, minced
- 1 tbsp grill seasoning blend, such as Montreal Seasoning by McCormick
- 1 tsp smoked paprika, ground chipotles, chili powder or ground cumin
- 2 tsp cayenne pepper sauce, such as Frank's Red hot or Tabasco
- 1 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 1/3 C EVOO, plus a drizzle
- 1.5 lbs flank steak
- 1.5 lbs small new red-skinned potatoes
- 1 leek, trimmed of tough tops
- 4 (I prefer 6) slices thick-cut smoky bacon, such as applewood-smoked bacon, chopped
- 1 small can (15 oz.) diced tomatoes, well-drained
- 1/2 C sour cream, half-and-half or chicken broth (I prefer sour cream or half-and-half)
- salt and freshly ground black pepper, to taste
- Mix garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, vinegar, and 1/3 C EVOO in a shallow dish. Place meat in dish and coat it evenly in marinade. Let stand 15 minutes.
- Meanwhile, cut larger potatoes in half; leave very small potatoes whole. Place potatoes in a small pot and cover with water. Cover pot. Bring water to a boil, remove lid, then cook potatoes until tender, 12 to 15 minutes.
- Heat a grill pan or cast-iron pan over high heat.
- Cut leek in half lengthwise. Chop into 1/2" pieces. Place leeks in a bowl of water and swish, separating the layers, to release the dirt. Drain leeks in a colander or strainer.
- Grill flank steak on hot pan; 4 minutes on each side for medium-rare to medium, and 6 or 7 minutes on each side for medium-well.
- Heat a small skillet over medium-high heat. Add a drizzle of EVOO and the bacon. Cook bacon until it begins to crisp and has rendered most of its fat, 3 to 5 minutes. Add leeks and cook until tender, 2 to 3 minutes. Add tomatoes and heat them through, 1 minute.
- Drain potatoes and return them to the hot pot. Smash potatoes with sour cream (half-and-half or chicken broth) and the BLT (bacon, leeks, and tomatoes). Season with salt and pepper.
- Remove flank steak from grill and let it sit a few minutes before slicing. Thinly slice meat on an angle, cutting against the grain. Serve sliced flank steak next to BLT tomatoes.