Using the leftovers from this meal, I made a hearty and satisfying salad for lunch the next day. Before last week, I had never made polenta. I love all things made with corn so I do not know how it escaped me until now. It is so easy and can be kept in a loaf pan for a number of days in the refrigerator and used repeatedly. This recipe was too garlicky for breakfast but I imagined a few slices of sauteed polenta topped with a little maple syrup would be a nice way to start the day.
Below is the flank steak recipe which I found on the Food & Wine website and instructions for garlic polenta. Either stack the sliced steak on the polenta or make the polenta croutons and serve over mixed greens tossed with a simple vinaigrette.
Flank Steak with Garlic Polenta
For the steak:
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
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.
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 polenta, with the sauce drizzled over all.
For the Polenta:
2 T butter
2 cloves garlic
I used and love Bob’s Red Mill polenta. Make polenta according to package directions. Saute two or three crushed garlic cloves in a pan with butter. Stir the butter and garlic into the polenta. Pour into a bread loaf pan and let sit until firm. It can be stored in the refrigerator for a number of days. Before serving, slice polenta or cube it for croutons and heat in a hot skillet with a bit of olive oil or butter.