Flank Steak and Polenta
A polenta craving is one not to pass over. There really is nothing you can do to fight it. The problem is, it is a pain in the ass to make. Not hard, but a bit more labor intensive than most people would like after working all day. At least it is for me. Because of the cold damp weather in NYC right now making comfort food a must, and my strict adherence to my New Year's Resolution to never have 6 pack abs, I had to indulge. Pan seared Flank Steak on a bed of Polenta. Topped with just a bit of pan gravy and some wilted Arugula. All bases covered! In the spirit of the upcoming Oscars I will award the Best protien in a leading role award goes to the Steak. I briefly marinated it simply in a bit of chopped garlic, white wine vinegar, Olive oil, about a tablespoon of tomato paste, salt and pepper for about 15 minutes. Really basic and tasty. The tomato paste seemed to help out with the caramelizing of the steak when I seared it. The Oscar for Best New side dish goes to the Pol