Weeknight Beef Steak & Garlic Smashed Potatoes

1. Combine soy sauce, sugar, garlic and ginger root in large sealable freezer bag. Pierce steak all over with fork; add to bag and marinate for 15 minutes.
2. Discard marinade. Pat steak dry with paper towelling. Grill or broil using medium-high heat for 6 to 7 minutes per side for medium doneness.
3. Let stand for 5 minutes; slice thinly across the grain to serve.
   
   

   For a related recipe, try Beef Medallion with Chimichurri Sauce (an alternate medallion recipe with Argentinean flavours).

• Garlic Smashed Potatoes: Boil scrubbed 3-inch (7.5 cm) new potatoes until just tender. Drain and cool slightly. Flatten each potato slightly with your hand, keeping potatoes intact. Brush generously with your favourite salad dressing and season with some minced garlic, salt and pepper. Grill about 3 minutes per side, until crispy and browned.

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