Balsamic Skirt Steak with Polenta and Roasted Tomatoes
We Also Love
- Rate7
- Comments()
Everyday Food, March 2008
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 pints grape tomatoes
- 6 scallions, white and green parts separated and cut into 1-inch pieces
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 cup yellow cornmeal
- 1 tablespoon butter
- 1/4 cup finely grated Parmesan
- 1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
- 1 cup balsamic vinegar
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.
Recipe Reviews
More from Food
New From Our Blogs
-
an ode to vinegar
Everyday Food Blog, February 22, 2012 -
Three Oscar-Themed Dinner Parties
Taste of the Test Kitchen, February 22, 2012 -
today's recipe: pork tenderloin with sauteed apples and leeks
Everyday Food Blog, February 21, 2012 -
today's recipe: Huevos Rancheros
Everyday Food Blog, February 20, 2012 -
today's recipe: Chicken and Lentil Burger
Everyday Food Blog, February 19, 2012
VERY good! Cut in half for two people. Make sure you add the extra water in the polenta just before serving.
I make this recipe all the time for my husband and me. We LOVE it! It's easy to reduce to just 2 portions: buy only 2 thin steaks, only 1 pint of cherry tomatoes and 3-4 scallions, and just use 3/4 cup of balsamic vinegar for the sauce. I also like to add about a tablespoon of Worcestershire sauce to the vinegar.
I agree; every element of the meal was delicious. I ultimately decided to add more cheese and some minced sage to the polenta which I thought paired nicely with the meat and roasted tomatoes.
Another WINNER! Every part of this meal was delicious. Do not eliminate the balsamic vinegar sauce it makes the steak savory. The polenta was a nice change of pace. I will definitely make this entire recipe again.
Many specialty stores sell balsamic glaze - so the work it already done for you and there would be less smell.
Thanks for the "pungent" heads up! I will make this meal out back using my two burner portable stove, since our kitchen retains food odors too. But I LOVE the ingredients in this recipe
I made a similair recipie and the end result is amazing. However the intense aroma of the balsamic vinegar reducing was making my eyes water and irritating my dog. The whole house smelled for a day or two and my clothes and hair really smelled. MY husband loved it and while it was good I can't bring myself to make it again.
this sounds and looks delicious....could it be made with chicken? or would the reduction be too intense? mmmmmlove roasted baby tomatoes