Chile-Rubbed Flank Steak with White Polenta
Winter grilling is a great way to add some excitement to the cold days. Outdoor grilling brings flair and mesquite beauty to wintery days, and with the right accessories, grilling outdoors in cold weather is easy and fun.
One dish that's worth trying is Chile-Rubbed Flank Steak with White Polenta. The flank steak has a beefy flavor that will complement the spicy chile rub wonderfully while the polenta provides a fluffy backdrop to soak up that delicious sauce.
Prep the steak by thoroughly rubbing both sides with minced garlic and chile, and letting it sit for at least two hours. The steak can be made ahead by marinating overnight if necessary.
When ready to make the polenta, having a matching side burner for your grill is a handy appliance for making sides and dishes outdoors. Once the polenta is smooth and fluffy, mascarpone, Parmesan, olive oil, salt, and pepper are mixed in for a rich and salty base.
Grill the steak over medium-high heat for just a few minutes per side until dark and lightly charred. Remove the steak from the grill, let it rest for five minutes, and slice it into strips. Serve the steak with the creamy polenta and drizzle with balsamic vinegar for a succulent meal with gorgeous textures.
The bold and spicy notes of the flank steak are balanced by the cheesy, creamy polenta, while the balsamic adds a kick of savory goodness to the whole dish. Spicy chiles, beefy steak, and rich polenta come together for a taste that's perfect for any winter-grilling enthusiast.
Chile-Rubbed Flank Steak with White Polenta Ingredients
- 1 1 3/4-pound flank steak
- 4 garlic cloves, minced
- 3 Thai bird chiles, minced
- 1/4 cup extra-virgin olive oil
- 3 1/2 cups chicken stock or low-sodium broth
- 1 cup white polenta or stone-ground white cornmeal (5 1/2 ounces)
- Salt and freshly ground pepper
- 1/4 cup mascarpone
- 1/4 cup freshly grated Parmesan cheese
- Aged balsamic vinegar, for serving
Chile-Rubbed Flank Steak with White Polenta Directions
- In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.
- In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.
- Meanwhile, light a grill. Season the steak with salt and pepper and grill over a hot fire until nicely browned on the outside and medium-rare within, about 4 minutes per side. Transfer the steak to a carving board and let rest for 5 minutes.
- When the polenta is tender, stir in the mascarpone, Parmesan and the remaining 2 tablespoons of olive oil. Season the polenta with salt and pepper.
- Slice the flank steak against the grain 1/4 inch thick. Drizzle with balsamic vinegar and serve with the polenta.
Make Ahead - The flank steak can marinate overnight in the refrigerator. Bring to room temperature before grilling.
Taken from foodandwine.com https://www.foodandwine.com/recipes/chile-rubbed-flank-steak-white-polenta