Lunch: Flank Steak over Corn-Kernel Polenta

The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.

Ingredients

5 1/2 c. water
2 1/4 tsp. salt
3/4 tsp. dried thyme
2 c. fresh (cut from about 3 ears) or frozen corn kernels
1 1/3 c. coarse or medium cornmeal
2 tbsp. butter
2 tbsp. Cooking oil
1 1/2 lb. flank steak
1/4 tsp. fresh-ground black pepper
2 cloves garlic
1 c. dry white wine
1/2 c. brandy or bourbon

Instructions

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.
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 corn polenta, with the sauce drizzled over all.
Wine Recommendation: Cabernet Sauvignon goes well with red meat, which tames the tannic wine. One from Napa Valley is just the ticket here.

Reviews


Add a review for Flank Steak over Corn-Kernel Polenta

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now