BBQ Hash

I love a dish that can all be thrown into one pan to cook.  This recipe doesn't have to be followed exactly.  That's the good thing about a hash.  It would be a great way to use up leftovers.

BBQ Hash

1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce

In a small saucepan, bring red wine, peppercorns and bay leaf to a boil.  Boil for 10 minutes or until reduced by half.  Remove from heat and allow to cool.  Marinate steak in marinade and place in fridge for at least 4 hours.

In a pot, bring cubed potatoes to a boil.  Reduce heat and simmer 10 minutes.  Drain.

Remove steak from marinade and sprinkle with salt, pepper and chili powder.  Cook in hot skillet until desired doneness.  Remove from skillet to carving board and allow to rest for five minutes.  Cube meat.

In a large skillet, heat oil over medium high heat.  Add potatoes and onions, cook 4 minutes (do not stir).  Stir in beans and steak; cook 2 minutes.  Remove pan from heat and pour favorite BBQ sauce over the top.  Can be served with a fried egg on top.  Garnish with sour cream.