Chile-Rubbed Flank Steak with White Polenta

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 INGREDIENTS

  • One 1 3/4-pound flank steak
  • 4 garlic cloves, minced
  • 3 Thai bird chiles, minced
  • 1/4 cup extra-virgin olive oil
  • 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


PREPARATION:

Step 1:  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.

Step 2:  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.

Step 3:  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.

Step 4:  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.

Step 5:  Slice the flank steak against the grain 1/4 inch thick. Drizzle with balsamic vinegar and serve with the polenta.


(Recipe courtesy of chef Ron Siegel of the Dining Room at the Ritz-Carlton in San Francisco.)


SUGGESTED PAIRING

2016 ERASMO BARBERA GARNACHA

Tasting Notes: Intense aromas of ripe, wild berries, sweet chocolate, and spices. Fresh, youthful palate with ripe tannins and lively acidity with notes of berries, spices and a touch of sweetness on the finish. Serve slightly chilled with a variety of dishes from white meat and beef to fish, as well as pizzas and pastas.