Ingredients

Steak

* 1/4 cup packed dark brown sugar
* 1/4 cup minced green onion
* 1/4 cup bourbon
* 1/4 cup low sodium soy sauce
* 1/4 cup Dijon mustard
* 1/2 teaspoon fresh ground black pepper
* 1/4 teaspoon worcestershire sauce
* 1 (2 lb) flank steak, trimmed
* cooking spray
* 1/2 teaspoon cornstarch

Potatoes

* 3 lbs small red potato
* 6 garlic clove, peeled
* 1/2 cup reduced-fat sour cream
* 1/3 cup 2% low-fat milk
* 2 1/2 tablespoons butter
* 1 teaspoon salt
* 1/4 teaspoon fresh ground black pepper
* 1/4 cup chopped fresh chives

Garnish

* 8 fresh chives, cut into 1-inch pieces

Directions

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 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.