Peppered Flank Steak with Chive-Buttermilk Mashers

Peppered Flank Steak with Chive-Buttermilk Mashers


  • 1/4 cup balsamic vinegar
  • 1 (1-pound) flank steak, trimmed
  • 4 1/2 cups cubed Yukon gold potatoes (about 1 1/2 pounds)
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt, divided
  • 3/4 teaspoon seasoned pepper
  • Cooking spray


Combine vinegar and steak in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 30 minutes.

While steak marinates, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, butter, chives, and 3/4 teaspoon salt; beat with a mixer at medium speed until smooth. Keep warm.

Preheat broiler. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt and seasoned pepper. Place steak on broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

  • Yield: Serves 4 (serving size: 3 ounces beef and 1 cup potatoes)

Nutritional Information

Calories per serving: 377
Caloriesfromfat per serving: 29%
Fat per serving: 12.2g
Saturated fat per serving: 5.8g
Monounsaturated fat per serving: 4.5g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 27.9g
Carbohydrate per serving: 38.8g
Fiber per serving: 3.1g
Cholesterol per serving: 67mg
Iron per serving: 2.9mg
Sodium per serving: 731mg
Calcium per serving: 57mg

Good to Know

Keep portions of this savory dish to about 3 ounces of meat, roughly the size of a deck of cards. With six times less butter than traditional recipes, the potato side is tempting and guilt-free.