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Flank Steak with Buttermilk Mashed Potatoes and Chipotle Sauce
Chipotle peppers are a great way to add intense smoky flavour and some heat to a quick cook dish. Buttermilk mashed potatoes have less fat than traditional milk mashed potatoes and the slight tang works beautifully with the spicy steak.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
15 minutesCook Time
10 minutesIngredients
Directions
Place potato and garlic in a saucepan covered with salted water, set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook potatoes until they are easily pierced with a fork, about 12-15 minutes. Drain potatoes and garlic and return to the saucepan. Add buttermilk and butter, if desired, and mash with handheld masher. Season to taste with salt and pepper, set aside and keep warm.
Meanwhile, combine red peppers, chipotle, vinegar and honey together in a blender and blend until it is a smooth sauce. Season to taste with salt and pepper. Set aside 2-tablespoons chipotle sauce for steak; stir parsley into remaining sauce and reserve for garnish.
Set a grill pan or a cast iron skillet over high heat. Season steak all over with salt and pepper, brush both sides with oil, and add to pan. Cook for 3 minutes on each side. Reduce heat to medium, brush top of steak with 1-tablespoon chipotle sauce and continue to cook another minute. Turn steak over and brush top with remaining 1-tablespoon chipotle sauce, and cook for another minute for medium-rare. Transfer steak to cutting board, tent loosely with tin foil and rest 5 minutes. Slice steak against the grain into 1/8-inch-thick strips. Serve steak slices with buttermilk mashed potatoes and reserved red pepper sauce for garnish.
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