Marinated beef with mashed potatoes
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Potatoes with bacon, leeks and fresh tomatoes are Rachel's classic side dish for juicy, tender beef.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cloves garlic, finely chopped
- 1 tbsp. grill seasoning
- 1 tsp smoked paprika or ground cumin
- 2 tsp hot sauce
- 1 tbsp Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 900 g of beef flank
- 1150 g of new potatoes
- 1 leek stalk
- 4 slices chopped smoked bacon
- 1 cup chicken broth
- 1 bunch cherry tomatoes, chopped
- Salt and pepper
- 1 cup sour cream
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Recipes with similar ingredients: garlic, paprika, hot sauce, Worcestershire sauce, wine vinegar, beef, potato, leeks, smoked bacon, cherry tomatoes, sour cream
Cooking the dish according to the recipe:
- Combine garlic, meat seasoning, smoked paprika, hot sauce, Worcestershire sauce, and vinegar. Stir in olive oil. Place the meat in a shallow dish and rub with the marinade. Let sit for 15 minutes.
- Cut large potatoes in half, leaving small ones whole. Place the potatoes in a saucepan and cover with water. Bring to a boil and simmer for 12 to 15 minutes, until tender.
- Heat a grill pan or grill over high heat.
- Cut the leek in half lengthwise. Slice into slices a little over a centimeter thick. Place the leeks in a large bowl of water and wash thoroughly, separating all layers. Drain the leeks in a colander.
- Grill the meat for 6 to 7 minutes on each side.
- Heat olive oil in a hot frying pan over medium-high heat. Cook the bacon for 3-5 minutes, until it begins to brown and most of the fat has rendered. Add the leeks to the pan and cook for 3-5 minutes, until softened.
- Drain the potatoes and mash them with the chicken broth. Add the bacon, leeks, and tomatoes to the puree and mash again. Season with salt and pepper to taste.
- Remove the meat from the grill and let it rest for a moment to allow the juices to redistribute evenly. Then slice thinly across the grain. Serve the beef with mashed potatoes, bacon, and tomatoes, garnished with a dollop of sour cream.
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