Recipe: Peppered Flank Steak with Chive-Buttermilk Mashed Potatoes

PEPPERED FLANK STEAK WITH CHIVE-BUTTERMILK MASHERS

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 use
3/4 teaspoon seasoned pepper
Cooking spray

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.

Serves 4 (serving size: 3 ounces beef and 1 cup potatoes)
Source: Health magazine, October 2001