Balsamic Skirt Steak with Polenta and Roasted Tomatoes

This was a GOOD dinner! It’s quick, easy, and well-balanced. A complete meal in about 30 minutes! The recipe hails from Everyday Food magazine March 2008 issue. I really didn’t change much of anything other than I, unfortunately, had to omit the Balsamic Vinegar sauce because I didn’t realize I was out of it. The steak was still really good and simple without the sauce but I would definitely make it next time (my husband is a balsamic vinegar freak!). We especially enjoyed the Roasted Tomatoes. These are not something I would have thought to make as a side-dish but they were DELICIOUS! So sweet and tangy!

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Serves 4

-2 pints grape tomatoes

-6 scallions, white and green parts separated and cut into 1-inch pieces

-2 tablespoons olive oil

-coarse salt and ground pepper

-1 cup yellow cornmeal

-1 tablespoon butter

-1/4 cup finely grated Parmesan

-1 1/2 pounds skirt steak

-1 cup balsamic vinegar

1. Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

2. Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick.)

3. Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

4. Add vinegar to skillet and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

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