Grilled Polenta and Steak with Pan Roasted Cherry Tomatoes by Smith's Chef Jeff Jackson.
For the Steak:
2 lb. flank steak
1/4 c. olive oil
1 Tbsp. Italian seasoning
1 tsp. kosher salt
1/2 tsp. pepper
4 Tbsp. garlic, minced
For the Polenta:
2 tubes precooked polenta
Olive oil, salt & pepper as needed
For the Tomatoes:
2 c. cherry tomatoes, rinsed
4 cloves garlic, sliced
1/4 c. olive oil
2 Tbsp. balsamic vinegar
1 tsp. Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. pepper
Directions
1. Add the ingredients for the steak into a large zipper bag along with the steak. Mix everything around and then close the bag. Let it marinate at room temperature for 1
2. Heat your grill to medium high. Cut the polenta into ½ inch disks then coat each on both sides with oil, salt, and pepper. Remove the steak from the marinade and place it on the grill to cook for 6 minutes each side, not flipping until those first 6 minutes are past.
3. Cook the polenta along with the steak on the grill for 2-3 minutes per side to get good grill marks on either side. Remove the steak and polenta from the steak.
4. Back inside, heat a large skillet over medium high heat. Add the olive oil for the tomatoes and once hot add the tomatoes and garlic. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to blister and break down a bit. Stir in the balsamic, Italian seasoning, salt, and pepper. Cook a couple more mintes.
5. Slice the steak against the grain into bitesize strips. Serve the steak on polenta topped with the tomato sauce. Garnish with a little parsley and enjoy!
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