I cannot live without balsamic vinegar. From balsamic dressing to reductions and marinades. My husband on the other hand hates any vinegar in existence. He hates the smell and taste of red, white, balsamic, apple cider, and anything in between. Surprisingly, he loves this dish and the balsamic reduction that goes with it. He is light handed with it but I’ll consider that a win on any day.
This recipe is quick because I do not make polenta the traditional way. I buy instant polenta by Delallo. I can take the time to make polenta the traditional way but when you have worked a 13 hour day and add an hour commute one way, I would rather take the quick route.
I always have at least two of these packages on hand at all times. I make this dish pretty frequently so running out is really not an option in my house.
I hope you enjoy this dish as much as I do! Let me know what you think!
Balsamic Flank Steak
2 pounds flank or skirt steak
2 cups balsamic vinegar
1 package Delallo Instant Polenta
1 Package cherry tomatoes
1/2 cup chopped green onions
salt and pepper
Set the oven to 350 degrees. Put the cherry tomatoes and green onions in a bowl, coat with olive oil (1tbs) and salt and pepper to taste. Put the green onions and cherry tomatoes on a foiled pan and roast until the cherry tomatoes start to burst. About 10-15 minutes.
Then start the balsamic vinegar reduction. Bring two cups of balsamic vinegar to a boil and reduce heat to simmer. Simmer for about 10 – 15 minutes or until it coats the back of a spoon.
Make the polenta according to package instructions. I do not add butter. When it is finished I will cover and let sit until I serve.
Salt and pepper both sides of the flank steak. Add 1 tbs olive oil to a cast iron skillet and set to medium heat. Sear the flank steak about 4 minutes each side. This will give you a medium rare temperature. Let the steak rest while everything else finishes off.
Slice the flank steak.
I usually put 1/2 cup of polenta on my plate, pile the steak on top of that, add the green onions and tomatoes, then drizzle with the balsamic reduction.
Sometimes I will put aside a few cherry tomatoes and green onions to have both roasted and fresh.