Tuesday, August 7, 2012

Vacation Guy Part 4: Steak And Polenta

Steak And Polenta
Recipe by Bill C

Beth and Frances are still in Las Vegas. While I was sweating in the yard pulling weeds and mowing the lawn they were enjoying a spa day complete with massages, facials, body scrubs, and champagne at the Hard Rock Hotel's Reliquary Spa.

So I decided to restore the balance of my precious bodily fluids with one of the most savory and simple steak recipes I know.

  • 1 lb Flat Iron Steak
  • 1/2 Cup Corn Meal
  • 1.75 Cup Water or Chicken Broth
  • 1/4 Cup Grated Parmigiano Reggiano
  • 1 Tbs Butter
  • Salt and Pepper
Cooking Directions
  1. Let the steak come up to room temperature. From my 'fridge this took almost an hour.This is extremely important - it's what lets you make a succulent rare steak in six minutes.
  2. Pat the steak dry and gently score both sides to help reduce twisting and shrinkage during cooking. That picture shows scoring that's a little too deep.
  3. Lightly season the steak with salt and pepper. Use less salt if you're using chicken broth instead of water for the polenta.
  4. Lightly oil a grill pan and heat on medium high until smoking.
  5. Carefully place the steak in the grill pan and cook for three minutes, turn and cook another three minutes.
  6. Remove the steak to a plate and tent with aluminum foil.
  7. Make the polenta: Place the water in a small saucepan and add the cornmeal in a stream, whisking. Ensure there are no lumps.
  8. Bring the mixture to a boil over medium heat, reduce the heat and whisk frequently to check it's progress and prevent sticking.
  9. When the polenta reaches the "blopping" stage, add the Parmigiano and butter and whisk to combine. Taste and correct seasoning.
  10. Take the polenta off heat and cover.
  11. Place the steak on a cutting board and slice as thin as possible at an acute angle. 
  12. Divide the polenta between two serving dishes and place half the steak on each. Or, if you're cooking for one like me, just pop the second serving in an airtight container for tomorrow's lunch.
  13. Drizzle the juices from the plate and cutting board over the meat and polenta and serve immediately. 

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