3 cloves garlic, finely chopped
1 Tbsp. grill seasoning blend
1 tsp. smoked paprika, ground chipotle, chili powder or ground cumin
1 Tbsp. Worchestershire sauce
2 tsp. hot sauce
2 Tbsp. red wine vinegar, 2 splashes
1/3 cup extra virgin olive oil
2 lbs Grassfed Beef flank steak
2 1/2 lbs small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce. Wisk in extra virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let sit.
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover, boil and cook potatoes 12 to 15 minutes until tender.
Heat a grill pan or outdoor grill to high heat.
Cut leek in half lengthwise. Chop into 1/2 inch pieces. Place leeks in big bowl of water and stir them with a good swish, separating all the layers. Drain leeks in a colander.
Grill flank steak 6 to 7 minutes on each side.
Put a drizzle of extra virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon until it begins to be crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes until leeks are tender. Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat against the grain. Serve sliced flank steak next to BLT potatoes.