Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup bourbon 
• 2.5 tablespoons butter 
• 0.5 teaspoon cornstarch 
• 0.3 cup t brown sugar dark packed
• 0.3 cup dijon mustard 
• 2 pound flank steak trimmed
• 0.3 cup chives fresh chopped
• 8  chives fresh cut into 1-inch pieces
• 6  garlic clove peeled
• 0.3 cup spring onion minced
• 0.3 cup milk 2% reduced-fat
• 0.5 cup cream sour reduced-fat
• 0.3 cup soy sauce low-sodium
• 3 pounds potatoes - remove skin red
• 1 teaspoon salt 
• 0.3 teaspoon worcestershire sauce 

Equipment

• frying pan
• sauce pan
• potato masher
• grill
• ziploc bags
• dutch oven

Directions

1. To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally.
2. Remove steak from bag, reserving marinade.
3. Prepare grill.
4. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
5. Let stand 10 minutes.
6. Cut diagonally across grain into thin slices.
7. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.
8. To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender.
9. Drain.
10. Return potatoes and garlic to pan, and place over medium heat.
11. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes.
12. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.