Flank Steak with Crispy Polenta and Roasted Shallot

Name: Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots, peeled; 1 cup olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons chopped fresh chives; salt and pepper; 2 tablespoons chopped garlic; 1/4 cup butter; 2 cups cooked polenta, hot; 4 4-ounce pieces flank steak; 10 springs thyme

Servings: persons

1
To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly.
2
Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft.
3
Let the shallots cool in the olive oil, and then remove, reserving the oil.
4
Julienne the shallots and put them in a bowl.
5
Add the balsamic vinegar and slowly whisk in the reserved olive oil.
6
Add the chopped chives and season to taste with salt and pepper.
7
To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute.
8
Fold into the polenta and season to taste with salt and pepper.
9
Spread the polenta into a 1/2-inch thick layer on a small sheet pan.
10
Cover with plastic wrap and refrigerate for 2 hours.
11
Cut the polenta into four 3-inch discs and saute in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy.
12
Blot on paper towels.
13
To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil.
14
Remove the thyme leaves from the stems and rub them onto the beef.
15
Grill for 5 to 7 minutes on each side, or until medium-rare.
16
Place a piece of the polenta in the center of each plate and top with a piece of the steak.
17
Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
18
The warm garlic flavors in the polenta mesh beautifully with Italian varietals.
19
The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.

1169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 shallots, peeled, 1 cup olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons chopped fresh chives, and more.

Yes, Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions