Celebrate Canada Day with Canadian Whiskey and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes Remake

Canadian Whiskey and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Canada's 144th birthday is fast approaching tomorrow on July 1st. For many this is just another long weekend but Canada Day is an opportunity to gather in every community from coast to coast to coast to celebrate the vision of our ancestors. We celebrate with community events, backyard barbecues, family picnics and plenty of fireworks in each and every community across the country. Canada is a melting pot of cultures, sights and sounds which holds true for our culinary diversity as well.

This year not only will we be wearing red and white T-shirts and sun hats at the MTBT household (the colours of the Canadian flag), but, we will also be enjoying red and white dishes... from appetizers to dessert. I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show!!

Last years patriotic menu consisted of a Tomato Salad with Pickled Shallots and Goat Cheese Crouton , Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp, Baby Scallops Ceviche in Radicchio Cups,  Red and White Potato and Radish Salad,  Halibut with Grilled Red Pepper Harissa and a finale of Raspberry Tiramisu.

This years My Face Red (and White) menu started off with Rhubarb Lemonade for both young and old. As an appetizer we had Red Pepper Hummus Sushi prepared for a promotion. Next comes the main event with steak grilled on the barbecue with a tasty side of "smashed potatoes". This red and white dish is a favourite around here so I had to revisit it. The original recipe comes from Cooking Light magazine and uses bourbon but I decided to Canadian-ify this dish and use Rye Whiskey.

 

Of course you don't have to be Canadian to enjoy these summertime favourites. You just have to have a love of good food which as bloggers I know you do!!!Each recipe uses fresh local ingredients and celebrates our local producers and farmers. I can't think of a better way to celebrate Canada or any country in the world than to take pride in what we have to offer from coast to coast.

**Canadian Rye Whiskey and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes**

• 1/4 cup packed dark brown sugar
• 1/4 cup minced green onions
• 1/4 cup bourbon or rye whisky
• 1/4 cup low-sodium soy sauce
• 1/4 cup Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 1 (2-pound) flank steak, trimmed
• Cooking spray
• 1/2 teaspoon cornstarch

 Potatoes:

• 3 pounds small red potatoes
• 6 garlic cloves, peeled
• 1/2 cup reduced-fat sour cream
• 1/3 cup 2% reduced-fat milk
• 2 1/2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh chives (or green onions)

Garnish:

• 8 fresh chives, cut into 1-inch pieces (or green onions)

1. 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.

2. Prepare grill.

3. 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.

4. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

5. 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.

6. Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

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