The polenta was awful, but the steak was good. I agree with the person who said use a better cut of meat.
I love this recipe - found it in the cooking light issue a while ago and make it frequently. It is quick once you get everything cut and in order. LOVE LOVE LOVE this dinner. We eat it about every 3 weeks. YUMMO. Try it! PS -- don't use too much gorganzola, but I think more than 1 oz is definitely in order. Maybe 2 oz...especially if not a strong gorganzola
DON'T USE SKIRT STEAK! Splurge on a better cut of meat. I used skirt steak, and no matter how thin you slice it (against the grain), it is still tough. I loved the polenta (its leftovers are grainy, though). The sauce was better the next day. I won't make this recipe again.
Tasty recipe, my only issue was the polenta didn't reheat well (it was very runny / soupy). Tasty dinner and would make it again- just don't expect polenta to be good the next day
This was a 5-star hit! We used flank steak, and my husband grilled it. i followed the recipe exactly, but doubled the sauce based on previous reviews. We spooned some sauce over the steak after it was placed on the polenta. Our guests compared it to a gourmet meal they had at a restaurant recently. Can't wait to make it again at our next family dinner!
Loved the polenta, blue cheese is always great with beef. Loved the sauce & presentation. Our markets didn't have skirt steak but trimmed boneless ribeyes were on sale so we splurged. Used Food52's stovetop method (salt first, leave at room temp for 45min, pat dry, cook, pepper last http://food52.com/blog/2304_how_to_sear_perfect_steaks ) . Pinot noir for the sauce and the rest of the bottle at the table. Served with large spinach/mushroom salad. Very good.
Super good! We had to use flank steak as skirt steak wasn't available at our grocery store so it need a little bit more time to cook but it was a really great dinner.
This recipe is easy to follow and fairly quick to make. The steak portion was enough for 2 adults. The sauce for the steak was very tasty and I served it as a side for us to dip the steak into. I doubled the polenta recipe because I didn't think it would be enough. I would definitely make this recipe again. It was really good!
My family did not like this recipe at all. The sauce was very tasty but there wasn't very much of it. None of us liked the taste of the polenta. My sister suggested this recipe and she loved it. Either I did something wrong or we just have different taste buds!
I couldn't find skirt steak so I made this with London broil and everyone loved it! Easy, quick prep for a weeknight, fancy enough for company or a date night! I served with steamed peas.
I usually wait until a few other adventurous souls have rated recipes but this caught my eye in the current issue. The dish was fantastic! I was intrigued by the use of polenta since I've never made it and avoid ordering it myself in restaurants although have tried it off the plates of others. I pan cooked the steak and it was tender and moist which actually surprised me since I usually crank up the grill. The polenta with the cheese was wonderful! I may add just a touch more the next time I make it to bring out the blue cheese tang. I wasn't so sure of the sauce though; it didn't really thicken up and I'm not sure if it added much to the dish. I think I may try some sort of a pomegranate sauce next time since the sweetness would be killer with the polenta.
This was very quick and easy to make and was quite delicious. I used a1.5 lb flank steak which was a bit thick so after searing it in the pan, I popped it in a 350 degree oven while I made the polenta and sauce (~10 min) - it was perfectly medium rare. The only problem was that 3 of us ate every bit of this meal (it is definitely enough for 4 moderate portions) - make more if your group includes hungry young men!