From Rachael Ray. This one is so YUMMY!  Our family loves this.
 
SERVES 4

Marinated Grilled Flank Steak with BLT-Smashed Potatoes:

4 cloves garlic, finely chopped
2 tablespoons grill seasoning blend, such as Montreal Seasoning by McCormick 
2 teaspoon smoked paprika, ground chipotles, chili powder, or ground cumin 
4 teaspoons hot sauce, such as Tabasco (eyeball it)
2 tablespoons Worcestershire sauce
4 tablespoons red wine vinegar (4 splashes)
2/3 cup extra-virgin olive oil (evoo), plus a drizzle
3 pounds flank steak
3 pounds small new red-skinned potatoes
2 leeks, trimmed of tough tops 
8 slices thick-cut smoky bacon, such as applewood-smoked bacon, chopped
2 small cans (15 ounces each) diced tomatoes, well-drained  (I like using fresh, seeded Roma tomatoes instead)
1 cup sour cream, half-and-half, or chicken broth
Salt and freshly ground black pepper, to taste

Mix garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, vinegar, and 2/3 cup evoo in a shallow dish. Place meat in dish and coat evenly in marinade. Let stand 15 minutes.

Meanwhile, cut larger potatoes in half; leave very small potatoes whole. Place potatoes in a small pot and cover with water. Cover pot. Bring water to a boil, remove lid, then cook potatoes until tender, 12 to 15 minutes.

Heat a grill pan or cast-iron pan over high heat.

Cut leeks in half lengthwise. Chop into 1/2-inch pieces. Place leeks in a bowl of water and swish, separating the layers, to release the dirt. Drain leeks in a colander or strainer.

Grill flank steak on hot pan; 4 minutes on each side for medium rare to medium, and 6 or 7 minutes on each side for medium well.

Heat a small skillet over medium-high heat. Add a drizzle of evoo and the bacon. Cook bacon until it begins to crisp and has rendered most of its fat, to 5 minutes. Add leeks and cook until they're tender, 2 to 3 minutes. Add tomatoes and heat them through, 1 minute.

Drain potatoes and return them to the hot pot. Smash potatoes with sour cream, half-and-half, or chicken broth and the BLT: bacon, leeks, and tomatoes. Season with salt and pepper.

Remove flank steak from grill and let it sit a few minutes before slicing. Thinly slice meat on an angle, cutting against the grain. Serve sliced flank steak next to BLT potatoes.

Lemon-Butter Broccoli
 
2 pounds broccoli
2 cups water
1 lemon
4 tablespoons butter
Salt, to taste
 
Trim ends from broccoli so stalks are 4 to 5 inches long. Trim a few pieces of peel off the lemon. Place broccoli in a bowl and add 1 cup water and the lemon peel. Cover the bowl with plastic wrap and microwave on high 6 minutes. Test the broccoli: It should be just tender but still bright green. Cook 2 minutes more if stems are still tough. Drain off water. Squeeze the juice from the lemon half over the broccoli and add butter and salt.