Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

by Shawnda on March 28, 2010

in Beef

Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

I installed the Everyday Food app on my iPod a couple of weeks ago. Besides Book Worm and Bejeweled 2, it’s my favorite app. Once a day – usually at some ungodly hour – it dings to tell me that there’s a new recipe waiting. (I really need to leave it some place other than the nightstand.) The beauty of Everyday Food is that the recipes are quick and easy and the ingredient lists are short and basic. All things that I want (and need) in dinner these days.

Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

The real beauty is that after one of those 4am dings earlier this week, we had dinner. There was flank steak in the freezer, goat cheese and thyme in the fridge to up the ante on the polenta, and an excellent Port in the wine rack to up the ante on the sauce. We make our own wine and our Port is killer. After going nearly a year without a glass, I can find almost any excuse to pop open a bottle :) And this recipe was definitely as good an excuse as any!

Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

Juicy flank steak and a sweet & sour balsamic port sauce served over cheesy polenta.

Ingredients

  • For the steak:
  • 1 1/2 lb flank steak
  • Olive oil
  • Salt
  • Fresh ground pepper
  • For the reduction:
  • 3/4 cup balsamic vinegar
  • 1/4 cup Port
  • For the polenta:
  • 4 cups water
  • 1 cup cornmeal
  • 1 tsp salt
  • 4 oz goat cheese
  • 1 1/2 tsp fresh thyme leaves
  • 1 Tbsp butter
  • Fresh ground pepper

Instructions

  1. For the steak: Heat grill to medium-high. Rub steak with olive oil and season liberally with salt and pepper. Put on the grill for 6-8 minutes each side. Remove from the grill and let rest for 10 minutes. Add any 'resting liquids' to the reduction. Thinly slice steak against the grain.
  2. For the polenta: While steak is cooking, bring water to boil in a 2 quart sauce pan over high heat. Whisk in cornmeal and salt and reduce heat to low. Cook for 10 minutes, whisking occasionally. Add goat cheese, thyme leaves, butter, and fresh ground pepper. Whisk until smooth and remove from heat.
  3. For the reduction: Bring balsamic vinegar and port to a boil. Reduce by 1/2, stir in 'resting liquids,' and remove from heat.
  4. Divide polenta between 4 bowls. Top with steak slices and balsamic-port reduction.

Notes

Yields: 4 servings

Heavily revised from Everyday Food

Estimated time: 45 minutes

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