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.
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Arfon Owen
[email protected]I'm not a big fan of flank steak, but this recipe changed my mind. The steak was cooked perfectly and the polenta was delicious.
Foster King
[email protected]This recipe is a bit time-consuming, but it's worth it. The results are amazing!
Dwayne johnson
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover flank steak.
Mahe Muhammad
[email protected]This dish is a keeper! I'll definitely be making it again.
Mehar Saab
[email protected]I love this recipe! The steak is always cooked perfectly and the polenta is always crispy. The roasted shallot vinaigrette is the perfect finishing touch.
Umar Sarfraz
[email protected]This dish is a great way to impress your guests. It's easy to make and the results are stunning.
Jozanne van Staden
[email protected]I've made this dish several times and it's always a crowd-pleaser. The steak is always cooked perfectly and the polenta is always crispy. The roasted shallot vinaigrette is the perfect finishing touch.
Rihan Ahmed
[email protected]This recipe was easy to follow and the results were amazing. The steak was tender and juicy, and the polenta was crispy on the outside and creamy on the inside.
Isabella Eiler
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The polenta was especially popular.
TD Swanbeck (TWEEZA915)
[email protected]This dish was absolutely delicious! The flank steak was cooked perfectly and the crispy polenta was a great addition. The roasted shallot vinaigrette was the perfect finishing touch.