Balsamic Skirt Steak with Polenta and Roasted Tomatoes
From chef2 14 years ago
- 35 minutes to make
- Serves 4
Balsamic vinegar is good for more than just dressing salads. Reduced over high heat, it becomes a fast sauce for meat and veggies. Roasting grape tomatoes pumps up their flavor and makes their texture silky. Read more Polenta becomes creamy-smooth thanks to butter and Parmesan. See less
Ingredients
- Balsamic skirt steak with polenta and roasted tomatoes shopping list
- Prep: 35 minutes shopping list
- Total: 35 minutes shopping list
- Ingredients shopping list
- Serves 4 shopping list
- 2 pints grape tomatoes shopping list
- 6 scallions, white and green parts separated and cut into 1-inch pieces shopping list
- 2 tablespoons olive oil shopping list
- coarse salt and ground pepper shopping list
- 1 cup yellow cornmeal shopping list
- 1 tablespoon butter shopping list
- 1/4 cup finely grated Parmesan shopping list
- 1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet) shopping list
- 1 cup balsamic vinegar shopping list
How to make it
- Directions
- 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.
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
- valinkenmore Malott, WA
- californiacook CA
- quaziefly ALL POINTS
- grk Houston, TX
- hezzytantcook Tokyo, JP
- binky67 Ellicott City, MD
- chef2 Las Vegas, NV
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The Rating
Reviewed by 5 people-
Great post - I think I will make this tonight. I have a sirloin steak but I think it should work fine. High 5!
Valerie
valinkenmore
in Malott loved it
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thanks Chef2 wonderful steak great flavor combo. high5
momo_55grandma
in Mountianview loved it
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