Flank Steak with Loaded Smashed Potatoes

Have I mentioned that I love Cooks Country?  Because I do.  There are several reasons that I love this recipe from their website.  First, it's fast.  Second, it's simple.  Third, it's flavorful and delicious.  When I took a bite of the potatoes all I could say was, "Wow."  I think that perhaps I overcooked my steak a little bit, but that's my fault, not the recipe's.  I don't really like meat that's less than medium-rare.  But flank steak is supposed to be pink in the middle, so watch that.  And cooking potatoes in the microwave is my new favorite thing to do.  Enjoy!
Flank Steak with Loaded Smashed Potatoes
Prep Time: 10 minutes
Cook Time: about 25 minutes

Yield: 6 servings of both meat and potatoes

Ingredients:
1 (1 1/2 - 2 pound) flank steak, trimmed
8 slices bacon, chopped fine
2 pounds small red potatoes, halved
2 T. vegetable oil
3/4 c. sour cream
4 oz. sharp cheddar cheese, shredded (1 cup)
2 scallions, sliced thin
Directions: Pat steak dry with paper towels and season with salt and pepper.  Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer bacon to paper towel-lined plate.  Pour off all but 1 T. fat from pan.  Cook steak over medium-high heat in now-empty skillet until well browned and meat registers 120 to 125 degrees (medium-rare), 5-7 minutes per side.  Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
Meanwhile, microwave potatoes and oil in large covered bowl until tender, 10-12 minutes.  Add sour cream and, using potato masher, mash until combined.  Stir in cheddar, bacon, and scallions.  Season with salt and pepper to taste.  Slice steak thinly against grain and serve with potatoes.

This recipe and photo are originally from http://www.cookscountry.com/