- 1/2 teaspoon salt
- 1 tablespoon peppercorn
- 2 tablespoons black pepper
- 1 tablespoon dijon mustard
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 cloves garlic, minced
- 1/2 red onion thinly sliced
- 3/4 pound thinly flank steak
- 2 large baking potatoes, scrubbed
- 1/2 pound fresh green beans, trimmed
- 3 slices applewood smoked bacon
- 1/4 cup beef broth
- 2 tablespoons sour cream
- Whisk the first 7 marinade ingredients in a large bowl until emulsified. Stir in red onions and beef. Marinade for 6-8 hours or overnight.
- Place scrubbed potatoes in a 400* oven. Lay them directly on the oven rack or place them on a baking sheet. Bake for 45 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
- While the potatoes are baking, dice the bacon and place in a saucepan over medium high heat. Cook bacon until just crisp. Add trimmed green beans, and about 1/4 cup water stirring to mix with bacon. Cover and cook until beans are the desired doneness. (I prefer mine still tender crisp)
- Remove meat from marinade and set marinade aside. Cook beef over high heat for about a minute per side. Remove from pan and set aside.
- Place the reserved marinade in a small pan and bring to a boil. Add beef broth and return to boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and whisk in sour cream.
- Place beans on serving platter. Cut a slice in the center of each potato and pinch the potato open. Place meat inside the potato. Pour sauce over potatoes and serve.