BALSAMIC SKIRT STEAK WITH POLENTA AND ROASTED TOMATOES
This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
- Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
- Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
- Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.
Nutrition Facts : Calories 658 g, Fat 35 g, Fiber 3 g, Protein 41 g
SKIRT STEAK WITH PAN-FRIED POLENTA
Left over polenta crisps beautifully in a skillet and is great accompaniment to a seared skirt steak and a fresh arugula salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Heat a large cast-iron or heavy skillet over medium-high. Season steak on both sides with salt and pepper. In two batches, cook steak until browned, 6 minutes per batch, flipping once. Transfer to a rimmed baking sheet, loosely tent with foil, and keep warm in oven. Wipe skillet clean and return to heat. Add 1 tablespoon oil and cook half the polenta wedges until crisp, about 5 minutes, flipping once. Repeat with remaining oil and polenta. Transfer to sheet with steak. Add leeks to skillet, season with salt and pepper, and cook until softened, stirring frequently, 3 minutes.
- Toss together arugula and parsley. Thinly slice steak against the grain and serve with salad, polenta wedges topped with leeks, and lemon wedges, if desired.
Nutrition Facts : Calories 482 g, Fat 17 g, Fiber 6 g, Protein 35 g
FLANK STEAK WITH CRISPY POLENTA AND ROASTED SHALLOT VINAIGRETTE
Steps:
- Method
- To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
- To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into four 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
- To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium-rare.
- Assembly
- Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
- Wine Notes
- The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.
PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
- Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
- Heat the skillet over high heat. Add the steaks side by side and cook about 3 to 4 minutes or until thoroughly browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare.
- Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
- Add 2 tablespoons butter to the skillet and when melted, add the shallots, garlic and thyme. Cook briefly until wilted, but do not burn. Add the vinegar, cook briefly and swirl in the remaining butter and the parsley.
- Remove skillet from heat and add the steaks and any juices that have accumulated on the platter. Blend well, and serve immediately with the shallot butter over the steaks.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 34 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 16 grams, Sodium 470 milligrams, Sugar 1 gram, TransFat 2 grams
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