0 recipes from contoocook and beyond

FLANK STEAK & TATERS ****

Flank Steak with Loaded Smashed Potatoes
December/January 2012

WHY THIS RECIPE WORKS:Flank Steak with Loaded Smashed Potatoes
December/January 2012

WHY THIS RECIPE WORKS:
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.

Serves 6

INGREDIENTS
1 (1 1/2- to 2-pound) flank steak, trimmed
Salt and pepper
8slices bacon, chopped fine
2pounds small red potatoes, halved
2tablespoons vegetable oil
3/4cup sour cream
4ounces sharp cheddar cheese, shredded (1 cup)
2 scallions, sliced thin
INSTRUCTIONS
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.

America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that
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.

Serves 6

INGREDIENTS
1 (1 1/2- to 2-pound) flank steak, trimmed
Salt and pepper
8slices bacon, chopped fine
2pounds small red potatoes, halved
2tablespoons vegetable oil
3/4cup sour cream
4ounces sharp cheddar cheese, shredded (1 cup)
2 scallions, sliced thin
INSTRUCTIONS
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.

America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/flank-steak-taters/