We had Monday. We had clients. We had sushi for lunch. We had mid afternoon coffees. We had the realization that my boots need the heels capped. We had a husband land safely from a work trip. We had new jeans on. We had a rainstorm. We had a new candle at work that might have been a tad obnoxious. We had another rainstorm. We had an extraordinary Fall scenic drive home. We had a clean house (until said husband got home.) We had a happy puppy. And for dinner we had steak.
Seared Steak over Soft Polenta with a Fig Balsamic Reduction:
What it took:
* 2 sirloin steaks, marinated overnight
* 1 cup aged fig balsamic vinegar
* 3 cups milk
* 1 cup cornmeal
* 1 Tbs. butter
* 1 tsp. sugar
* ½ tsp. salt
Start with the balsamic vinegar. In the small saucepan heat the vinegar until it reaches a low simmer. Whisk constantly so that it doesn’t burn. Keep whisking as it reduces. You’ll want it to reduce about the ½ the original amount. This should take about 15 or so minutes.
Heat a cast iron skillet to medium and throw your steaks in. Let them sizzle and sear and sing to you for about 5 minutes per side. Remove from the pan and cover to let rest. While your meat rests, start on the polenta.
In a medium saucepan, combine milk, butter, sugar and salt and bring to a simmer over medium heat. Then, slowly pour in the cornmeal, little by little as you whisk away. This meal requires lots of whisking. Consider it therapy. Continue whisking as the polenta thickens and becomes a creamy mixture of everything good in the world. I (accidentally) let it solidify a tad too much but it’s still wonderful. Add some herbs if you feel like it! I threw in a little fresh thyme at this point. To plate, spoon a good amount of the polenta onto a plate or bowl. Top with the gorgeous steak and drizzle with the fig balsamic reduction.
*Our steak marinades usually consist of soy sauce, worchestershire, hot chili sauce, shallots, garlic and olive oil.
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