This is one of our favorite dinners and it actually is fast, cheap and easy. It’s one of those recipes where I don’t actually have measurements. I throw this together and sample along the way and whatever tastes good is what I use. So I’m going to estimate the measurements and feel free to make it what tastes good to you.:
1 flank steak
Red potatoes – or some other kind of potatoes, whatever is available and looks good
A1 Steak Sauce
Grainy mustard (not sure the proper term but look for a mustard where you can see the seeds)
Salt and Pepper
At least 2 hours before cooking (the longer the better), put the steak in a dish and sprinkle with salt and pepper. Pour A1, teriyaki, Soy Sauce onto steak. Enough that there is some liquid in the bottom of the dish – go lighter with the A1 than with the Soy and teriyaki. Flip the steak – same salt and pepper and then spread the grainy mustard on. Add a little more liquid to this side. Cover and put in the fridge until you’re ready to cook. Depending on the thickness, broil or grill to preferred done-ness (if it’s a very thick steak, broiling can cause the marinade drippings to burn, thus making your house smell like steak for a few days).
Wash and cut potatoes into equal sizes. Boil until fork tender. Mash with a good helping of salt and pepper, sour cream, butter, minced garlic and chives. Stir in a little shredded cheddar cheese. Sample along the way and add more of whatever you like best – the dish tastes best with lots of seasoning so go nuts. Put in a baking dish and top with a good portion of cheddar cheese. Bake for a few minutes at 350 degrees until the cheese is melted and getting bubbly.
Slice the flank steak against the grain into long, thin strips. Serve with a heaping mound of potatoes and a big glass of wine. Enjoy!