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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Andy Ukendi
[email protected]Overall, this was a good recipe. The steak was cooked well and the polenta was creamy. The roasted tomatoes were a nice addition.
Sabbir
[email protected]This dish was a bit too salty for my taste. I would recommend using less balsamic vinegar in the marinade.
Jeffery channel
[email protected]I would recommend using a different cut of steak for this recipe. The skirt steak was a bit too chewy.
Huraira Dogar
[email protected]This recipe was easy to follow and the steak turned out great! The polenta was a bit too thick for my taste, but the roasted tomatoes were perfect.
Onabanjo Funmilayo
[email protected]The steak was a bit tough, but the polenta and roasted tomatoes were delicious.
Nonjabulo Khensani
[email protected]I followed the recipe exactly and the steak was overcooked. The polenta was also a bit bland. I think I would try a different recipe next time.
Karlo
[email protected]This was a great recipe. The steak was tender and flavorful. The polenta was creamy and the roasted tomatoes were a nice addition.
Farzana Munir
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the steak and the polenta. The roasted tomatoes were a nice touch. I will definitely be making this again.
Frunza Collections
[email protected]The balsamic skirt steak was amazing! The marinade was so flavorful and the steak was cooked to perfection. The polenta and roasted tomatoes were also delicious. I would highly recommend this recipe.
Ezra Anderson
[email protected]This dish was absolutely delicious! The steak was cooked perfectly and the polenta was creamy and flavorful. The roasted tomatoes added a nice sweetness and acidity. I will definitely be making this again!