Chile-Rubbed Flank Steak with White Polenta Recipe

Chile-Rubbed Flank Steak with White Polenta Recipe

  • 1 3/4 flank steak
  • 4 garlic cloves, minced
  • 3 Thai bird chiles, minced
  • 1/4 cup extra-virgin olive oil, divided
  • 3 1/2 cups chicken stock or low-sodium broth
  • 1 cup white polenta or stone-ground white cornmeal
  • Salt and freshly ground pepper
  • 1/4 cup mascarpone
  • 1/4 cup freshly grated Parmesan cheese
  • Aged balsamic vinegar, for serving
  1. In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.
  2. In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.
  3. Meanwhile, light a grill. Season the steak with salt and pepper and grill over a hot fire until nicely browned on the outside and medium-rare within, about 4 minutes per side. Transfer the steak to a carving board and let rest for 5 minutes.
  4. When the polenta is tender, stir in the mascarpone, Parmesan and the remaining 2 tablespoons of olive oil. Season the polenta with salt and pepper.
  5. Slice the flank steak against the grain 1/4 inch thick. Drizzle with balsamic vinegar and serve with the polenta.
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