Flank Steak with Pesto over Sun-Dried Tomato Polenta
Flank Steak with Pesto over Sun-Dried Tomato Polenta
Instant polenta is quickly made and served with goat cheese and sun-dried tomatoes alongside grilled asparagus and pesto-brushed flank steak. Easy and delicious.
Ingredients
Directions
Pat the steak dry with paper towel. Heat your grill to about 350 or 400 degrees.
In a small bowl, mix together the pesto and balsamic. Rub all over the steak. Season both sides with salt and pepper and place on the hot grill. Cook for about 10 minutes, flipping once, or until desired doneness is reached.
Allow the steak to rest for 10 minute on a plate tented with foil, prior to slicing.
Wash and trim the asparagus. Drizzle with the garlic olive oil, and season with salt and pepper.
Carefully place on the grill, and grill for 5-10 minutes, until slightly charred and tender.
Heat the garlic olive oil in s all pot over medium-high heat. Add in the garlic and salute for just a minute, until fragrant. Add in the chicken stock and bring to a boil.
Reduce the heat to medium-low. While whisking, add the polenta in a stream. Continue to stir and cook for 5-6 minutes, until tender and thick. Remove from heat and add in the goat cheese, sun-dried tomatoes, and parmesan. Stir until the cheese is melted. Season, to taste with salt and pepper.
Scoop the polenta onto a platter. Arrange the asparagus around the outside, and place the sliced steak on top of the polenta. Pour any accumulated juices over top (don't be scared about it looking weird, this is where so much flavor is!). Scatter the fresh herbs over the top, and serve immediately!
Shop this recipe
Ingredients
Directions
Pat the steak dry with paper towel. Heat your grill to about 350 or 400 degrees.
In a small bowl, mix together the pesto and balsamic. Rub all over the steak. Season both sides with salt and pepper and place on the hot grill. Cook for about 10 minutes, flipping once, or until desired doneness is reached.
Allow the steak to rest for 10 minute on a plate tented with foil, prior to slicing.
Wash and trim the asparagus. Drizzle with the garlic olive oil, and season with salt and pepper.
Carefully place on the grill, and grill for 5-10 minutes, until slightly charred and tender.
Heat the garlic olive oil in s all pot over medium-high heat. Add in the garlic and salute for just a minute, until fragrant. Add in the chicken stock and bring to a boil.
Reduce the heat to medium-low. While whisking, add the polenta in a stream. Continue to stir and cook for 5-6 minutes, until tender and thick. Remove from heat and add in the goat cheese, sun-dried tomatoes, and parmesan. Stir until the cheese is melted. Season, to taste with salt and pepper.
Scoop the polenta onto a platter. Arrange the asparagus around the outside, and place the sliced steak on top of the polenta. Pour any accumulated juices over top (don't be scared about it looking weird, this is where so much flavor is!). Scatter the fresh herbs over the top, and serve immediately!
