Marinated beef with mashed potatoes

Ingredients:

• 3 cloves garlic, finely chopped
• 1 tbsp. grill seasoning
• 1 tsp smoked paprika or ground cumin
• 2 tsp hot sauce
• 1 tbsp Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 900 g of beef flank
• 1150 g of new potatoes
• 1 leek stalk
• 4 slices chopped smoked bacon
• 1 cup chicken broth
• 1 bunch cherry tomatoes, chopped
• Salt and pepper
• 1 cup sour cream

Preparation:

1. Combine garlic, meat seasoning, smoked paprika, hot sauce, Worcestershire sauce, and vinegar. Stir in olive oil. Place the meat in a shallow dish and rub with the marinade. Let sit for 15 minutes.
2. Cut large potatoes in half, leaving small ones whole. Place the potatoes in a saucepan and cover with water. Bring to a boil and simmer for 12 to 15 minutes, until tender.
3. Heat a grill pan or grill over high heat.
4. Halve the leeks lengthwise. Slice them into slices just over a centimeter thick. Place the leeks in a large bowl of water and wash thoroughly, separating all layers. Drain the leeks in a colander.
5. Grill the meat for 6 to 7 minutes on each side.
6. Heat olive oil in a hot frying pan over medium-high heat. Cook the bacon for 3-5 minutes, until it begins to brown and most of the fat has rendered. Add the leeks to the pan and cook for 3-5 minutes, until softened.
7. Drain the potatoes and mash them with the chicken broth. Add the bacon, leeks, and tomatoes to the puree and mash again. Season with salt and pepper to taste.
8. Remove the meat from the grill and let it rest for a moment to allow the juices to redistribute evenly. Then slice thinly across the grain. Serve the beef with mashed potatoes, bacon, and tomatoes, garnished with a dollop of sour cream.