Flank Steak over Corn-Kernel Polenta
The brown glaze left in the pan after sautéeing the steak is the base for a highly concentrated sauce. A cup of white wine and a half cup of brandy deglaze the pan and then cook down to a mere quarter cup. If you taste the sauce on its own, you may find it too strong, but drizzled over the steak, it's divine.
- 5 1/2 cups water
- 2 1/4 teaspoons salt
- 3/4 teaspoon dried thyme
- 2 cups fresh (cut from about 3 ears) or frozen corn kernels
- 1 1/3 cups coarse or medium cornmeal
- 2 tablespoons butter
- 2 tablespoons cooking oil
- 1 1/2 pounds flank steak
- 1/4 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup brandy or bourbon
- 1. In a medium saucepan, bring the water, 1 3/4 teaspoons of the salt, and 1/2 teaspoon of the thyme to a boil. Stir in the corn and cook until tender, 5 minutes for fresh, 1 minute for frozen. Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring frequently, until very thick, about 20 minutes. Remove from the heat. Stir in the butter.
- 2. In a large frying pan, heat the oil over moderate heat. Sprinkle the steak with the remaining 1/2 teaspoon salt and the pepper. Add the meat to the pan and cook for 5 minutes. Turn and cook to your taste, about 5 minutes longer for medium rare, depending on the thickness. Remove.
- 3. Reduce the heat to moderately low. Add the garlic to the pan and cook, stirring, for 30 seconds. Add the remaining 1/4 teaspoon thyme, the wine, and the brandy and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3 to 4 minutes. Slice the steak across the grain and on the diagonal. Serve the steak over a bed of corn polenta, with the sauce drizzled over all.
- Wine Recommendation: Cabernet sauvignon goes well with red meat, which tames the tannic wine. One from Napa Valley is just the ticket here.
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