Balsamic Skirt Steak With Polenta And Roasted Tomatoes Recipes

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CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS



Chili-Rubbed Flank Steak With Cabbage Salad And Polenta Rounds image

Make this filling dinner in three simple steps.

Provided by Martha Stewart

Categories     Beef Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons cider vinegar
4 teaspoons plus 1/4 cup olive oil
6 cups shredded (from half a 2-pound cabbage) red cabbage
Coarse salt and ground pepper
1 tube (18 ounces) prepared plain polenta
1 tablespoon chili powder
1 tablespoon sugar
1 1/2 pounds flank steak

Steps:

  • Heat broiler; set rack 4 inches from heat. In a large bowl, whisk vinegar and 3 teaspoons oil; add cabbage. Season with salt and pepper; toss to combine. Set aside.
  • Cut polenta crosswise into 8 equal slices. Heat 1/4 cup oil in a large nonstick skillet over medium heat; add polenta slices and cook until golden on both sides, about 10 minutes per side. Transfer to a paper-towel-lined plate; season with salt.
  • Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil (without turning) about 10 minutes for medium-rare; let rest 5 minutes. Slice thinly; serve with cabbage salad and polenta rounds.

BALSAMIC MARINATED SKIRT STEAK



Balsamic Marinated Skirt Steak image

For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 7

1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil, for grates

Steps:

  • In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
  • Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.

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