Seared Skirt Steak With Blistered Cherry Tomatoes A

Name: Seared Skirt Steak With Blistered Cherry Tomatoes And Polenta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skirt or flank steak (see note); Kosher salt and freshly ground black pepper; 6 cloves garlic, minced (about 2 tablespoons), divided; 3 tablespoons extra-virgin olive oil, divided; 4 tablespoons unsalted butter, divided; 1 cup coarse-ground polenta (corn meal); 1 quart homemade or store-bought low-sodium chicken stock; 1/4 cup heavy cream; 2 ounces Parmesan cheese, grated; 1 quart cherry tomatoes; 2 small red chilies such as Fresno or Thai bird, thinly sliced; 3 scallions, white and pale green parts only, thinly sliced; 1 teaspoon juice from 1 lemon; 1 teaspoon soy sauce; Chopped chives, scallion greens, or parsley, for garnish

Servings: persons

1 1/2 pounds skirt or flank steak (see note)
Kosher salt and freshly ground black pepper
6 cloves garlic, minced (about 2 tablespoons), divided
3 tablespoons extra-virgin olive oil, divided
4 tablespoons unsalted butter, divided
1 cup coarse-ground polenta (corn meal)
1 quart homemade or store-bought low-sodium chicken stock
1/4 cup heavy cream
2 ounces Parmesan cheese, grated
1 quart cherry tomatoes
2 small red chilies such as Fresno or Thai bird, thinly sliced
3 scallions, white and pale green parts only, thinly sliced
1 teaspoon juice from 1 lemon
1 teaspoon soy sauce
Chopped chives, scallion greens, or parsley, for garnish

1
Season steak generously with salt and pepper. Rub with 2 minced cloves garlic and 1 tablespoon olive oil. Set aside at room temperature.
2
Heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until butter is foaming. Add 2 minced cloves garlic and cook, stirring, until garlic is fragrant, about 1 minute. Add chicken stock and bring to a boil over high heat. Whisking constantly, slowly add polenta in a thin stream. Reduce heat to a bare simmer. Cover and cook, stirring frequently, until polenta is completely tender and creamy, about 40 minutes, adding water as necessary to keep it loose.
3
When polenta is fully cooked, stir in heavy cream, Parmesan cheese, and remaining 2 tablespoons butter. Season to taste with salt and pepper. Cover and keep warm.
4
Heat remaining tablespoon olive oil in a large cast iron or stainless steel skillet over high heat until lightly smoking. Add steak in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110u00b0F for medium-rare or 115u00b0F for medium, 6 to 8 minutes total. 1 minute before steak is done, add tomatoes to pan. Remove steaks and set aside. Add chilies, scallions, and remaining 2 minced cloves garlic to pan. Add 1/4 cup water and scrape up browned bits. Continue cooking, stirring frequently, until tomatoes burst and release their juices. Season to taste with salt and pepper. Stir in lemon juice and soy sauce off heat, adding water as necessary to reach a creamy sauce-like consistency.
5
To serve, transfer polenta to a pre-heated plate. Slice steak thinly against the grain. Transfer to polenta, top with blistered tomatoes and pan sauce, sprinkle with herbs, and serve.

827

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/2 pounds skirt or flank steak (see note), Kosher salt and freshly ground black pepper, 6 cloves garlic, minced (about 2 tablespoons), divided, 3 tablespoons extra-virgin olive oil, divided, and more.

Yes, Seared Skirt Steak With Blistered Cherry Tomatoes And Polenta Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Skirt Steak With Blistered Cherry Tomatoes And Polenta Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions