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Balsamic Skirt Steak with Polenta and Roasted Tomatoes

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. Polenta becomes creamy-smooth thanks to butter and Parmesan.

  • Prep:
  • Total Time:
  • Servings: 4
Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Source: Everyday Food, March 2008


  • 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


  1. 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.

  2. 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).

  3. 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).

  4. 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.

Reviews (8)

  • Allybean 12 Oct, 2011

    VERY good! Cut in half for two people. Make sure you add the extra water in the polenta just before serving.

  • Elizsafox 4 Nov, 2010

    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.

  • Since1982 30 Mar, 2010

    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.

  • RBTX3 19 Mar, 2009

    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.

  • MrsOtter 16 Feb, 2009

    Many specialty stores sell balsamic glaze - so the work it already done for you and there would be less smell.

  • loislane 13 Feb, 2009

    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

  • sldavis 13 Feb, 2009

    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.

  • bigdogsmom 13 Feb, 2009

    this sounds and looks delicious....could it be made with chicken? or would the reduction be too intense? mmmmmlove roasted baby tomatoes

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