Steak

1/4 C. packed dark brown sugar
1/4 C. minced green onions
1/4 C. bourbon
1/4 C. low-sodium soy sauce
1/4 C. Dijon mustard
1/2 tsp. freshly ground black pepper
1/4 tsp. Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 tsp. cornstarch

Garlic Chive Mashed Potatoes

3 lb. small red potatoes
6 garlic cloves, peeled
1/2 C. reduced-fat sour cream
1/3 C. 2% reduced-fat milk
2 1/2 T. butter
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 C. chopped fresh chives
Garnish:
8 fresh chives, cut into 1-inch pieces

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. Remove steak from bag, reserving marinade. Prepare grill. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. 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. Drain. Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 tsp. pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 C. potatoes on each of 8 plates; arrange 3 oz. steak around each serving of potatoes. Drizzle 1 T. sauce on each plate; sprinkle with chive pieces, if desired. 8 servings CALORIES 456 (30% from fat); FAT 15.4g (sat 7.4g, mono 4.9g, poly 0.8g); PROTEIN 29.1g; CARB 45.9g; FIBER 3.7g; CHOL 77mg; IRON 4.8mg; SODIUM 887mg; CALC 84mg