Monday, January 4, 2010

Flank Steak over Corn-Kernel Polenta

Again, beef lovers, you may not enjoy this post, but if you like Polenta, stick around. That said, I’ve now discovered that I do not like Polenta!!! As I read this recipe, prepared this recipe and even smelled this recipe, my mouth was watering. I could not wait to try this yummy stuff that I had never had before! I’d watched it being prepared on TV so many times, but I’d never tasted it. I thought a recipe containing actual kernels of corn would taste even better! Um… no. I was wrong. I despised this Polenta. I had 3 quarts of it and threw it all in the trash. Gross.

That said, if you like Polenta, this might be your kind of recipe. It just wasn’t for me.

On the other hand, the directions for preparing this flank steak and its accompanying sauce were TERRIFIC!!! I’ve since made this sauce again. I can’t sing it’s praises enough! I thought it was completely bizarre that I was making a steak sauce beginning with a cup and a half of alcohol, but I no longer think it’s weird at all. Please, if you love flank steak…do your taste buds a favor and treat them with this amazing steak and sauce.

Source: Food & Wine

5 1/2 cups water
2 1/4 teaspoons salt
3/4 teaspoon dried thyme
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 1/3 cups coarse or medium cornmeal
2 tablespoons butter
2 tablespoons cooking oil
1 1/2 pounds flank steak
1/4 teaspoon fresh-ground black pepper
2 cloves garlic, minced
1 cup dry white wine
1/2 cup brandy or bourbon


1. In a medium saucepan, bring the water, 1 3/4 teaspoons of the salt, and 1/2 teaspoon of the thyme to a boil. Stir in the corn and cook until tender, 5 minutes for fresh, 1 minute for frozen. Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring frequently, until very thick, about 20 minutes. Remove from the heat. Stir in the butter.

2. In a large frying pan, heat the oil over moderate heat. Sprinkle the steak with the remaining 1/2 teaspoon salt and the pepper. Add the meat to the pan and cook for 5 minutes. Turn and cook to your taste, about 5 minutes longer for medium rare, depending on the thickness. Remove.

3. Reduce the heat to moderately low. Add the garlic to the pan and cook, stirring, for 30 seconds. Add the remaining 1/4 teaspoon thyme, the wine, and the brandy and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3 to 4 minutes. Slice the steak across the grain and on the diagonal. Serve the steak over a bed of corn polenta, with the sauce drizzled over all.

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