hella good Flank Steak with potatoes & asparagus May 13, 2008

Here is my favorite meat recipe IN THE WORLD!! Momma requested for Mother’s Day and I was happy to oblige!

The double baked potatoes and FRESH asparagus (thank you daddy’s garden!) were nice additions.

Grandma has been making this recipe for-ever and I cannot wait to make it for the next girlie party, because it is so easy and so divine!!

Ingredients:
2 ~1lb flank steaks
Marinade (for one steak- so I doubled it):
3 tbsp red wine vinegar
1 garlic clove, minced
1/3 cup soy sauce
1/3 cup olive oil
3 spoonfuls of raffetto chut nut chutney
1 yellow onion, chopped

4 russet potatoes
1/2 cup 2% milk
2 tbsp butter
s&p

bunch of fresh asparagus
3 count olive oil
s&p

Directions:
1) Marinate the steaks overnight in ziploc bag in refrigerator, scrub potatoes and wash asparagus.
2) Cook fork-pricked potatoes for 1 hour at 400 degrees. Bring meat out of fridge to allow it to come to room temperature before cooking (I forgot to do this, so the meat took a little longer than it should to become medium!)
3) Once potatoes are done cooking, let cool for ~10 minutes (turn down oven to 375), then slice off portion off a long side to be able to scoop most of the cooked potato goodness from inside! Put scooped stuff into bowl, and add milk, butter and s&p and then mash until nice and smooth! Place the mashed stuff back into the potatoes!
4) Place asparagus on sheet pan and drizzle with evoo and s&p.
5) Put potatoes back into oven and also put asparagus in oven for 20 minutes. A couple of minutes before 20 minutes is up, pull potatoes out and sprinkle some shredded (cheddar, perhaps?) cheese on top! (Mom is trying to be healthy, and alas did not have the cheddar cheese I was planning on using! That’s okay, sauce topping is just fine!!!)
5) Fire up the grill and cook the meat for 11 minutes (as for the heat level- I am not a griller (yet!), so maybe auntie helen can fill us in!) The 11 minutes comes from grandmas wisdom knowledge, we should have cooked it for 15 minutes for it to be medium because it started cold, not room temp, and therefore (GASP) we finished cooking the meat in the microwave to get it a little less pink!
6) After sticking the meat on the grill, take the remaining marinade and reduce in a sauce pan over med-high heat until you have about 1 cup.
7) Slice and arrange meat, potato and asparagus and drizzle with reduced marinade sauce! YUMMMMMMM and mommy reminded me yesterday two times that this with the key lime tarts was her favorite meal EVER. YAY i love mom.