Grilled Marinated Flank Steak with Cheesey Smashed Potatoes

Ingredients
3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce - eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak
2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table
Directions

Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
Heat a grill pan or outdoor grill to high heat.Grill flank steak 6 to 7 minutes on each side.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. 

Cheesey Smashed Potatoes
3 pounds red potatoes, washed (small ones leave whole, larger ones cut in half)
1 3/4 teaspoons salt
1/2 cup heavy cream
4 tablespoons butter
1/4 teaspoon ground black pepper
8 slices bacon, cooked crisp and crumbled
1/2 pound sharp cheddar, grated
Freshly ground black pepper


Directions
Place the potatoes and 1 teaspoon salt in a heavy 4-quart saucepan and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Drain in a colander and return to the cooking pot. Add the cream, butter, remaining 3/4 teaspoon salt, and black pepper. Place the pan over medium low heat and mash with a potato masher to incorporate the ingredients and achieve a light texture, about 4 to 5 minutes. Add the bacon and grated cheese.