Bourbon and Brown Sugar Flank Steak

First recipe - first day of school!

Despite the fact that I am technically working half-time, I was at school from 7-4:30 today and probably will be all week as I get to know the students and the schedules.  It was just as chaotic as always as we try to figure out who will need support at what times and arrange our schedules and assistance as necessary.  I was thrilled to see so many of our 4th graders back as 5th graders, and most of them seemed really happy to see me! When I left last year I didn't yet have a contract and wasn't sure where I would wind up this year, so the students didn't expect to have me back.

Anyway- so much to do and I'm running on adrenaline, but still got home and took care of business.  Homerun for my team, as far as I'm concerned.  Got the cats fed, grass watered, dishes washed, bills paid and dinner made all before 6pm.

Tonight's Menu:
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes
(Modified from September 2003 Cooking Light)

We started marinating the flank steak last night in a bourbon/brown sugar/soy/Worchestershire/soy sauce.  I didn't feel like making the mashed potatoes, especially because I had a bunch of mixed heirloom potatoes, so instead I chopped them up, tossed with garlic, olive oil and Penzey's Forward spice mix and baked them.

The beef was grilled, and my husband thinks it wasn't his best ever.  The potatoes were good, but could have used a bit more depth. I think the beef was a little too sweet-soy for me - I prefer a slightly heavier sauce.

Prep time- about 20 minutes (including making the marinade yesterday)
Overall grade: B