a new take on an old favorite

| June 19, 2015

a new take on an old favorite

I prefer someone who is knowledgeable in
• Why we eat what we eat
• Food production
• Food as Art
AND
Perspectives
• Scientific
• Social
• Artistic

I am making a Skirt Steak marinated in balsamic vinegar, Worcestershire sauce, garlic, salt and pepper. My sides are carrots, green beans, and polenta.

Here is the recipe but I am not using the tomatoes or scallions. I substituted the scallions for carrots and green beans.

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 (cut into 2 or more pieces, if necessary, to fit in skillet)
? 1 cup balsamic vinegar
1 cup Worcestershire sauce
1 clove garlic

Directions:
1. 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).

2. 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).

3. 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, carrots and green beans.
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