Lime-Marinated Steak

Lime-Marinated Steak Marinate over night a 3 lb flank steak in a combination of the following, enough to cover it: shoyu, olive oil, Montreal seasoning, red pepper flakes, steak sauce, Sriracha sauce, and the zest of one lime. The next day, grill it in a Foreman grill for five minutes. This steak was cut against the grain and served with massaged kale salad (recipe here) and garlic-parmesan-cream mashed potatoes. To make the mashed potatoes, boil 2 Idaho potatoes until fork-tender. In a separate saucepan, heat up 1 tbsp olive oil, saute two minced garlic cloves, and add in 1/2 cup cream and 2 tbsp butter. Reduce over medium heat. Melt in 1/4 cup grated parmesan cheese to thicken the sauce. Mash the potatoes into the cream-butter-garlic-parmesan sauce. Season with nutmeg, salt, and pepper to taste.