Best 2 Balsamic Skirt Steak With Polenta And Roasted Tomatoes Recipes

Indulge in a tantalizing culinary journey with our balsamic skirt steak, a symphony of flavors that dances on your palate. Marinated in a delectable blend of balsamic vinegar, olive oil, garlic, and herbs, the skirt steak is grilled to perfection, achieving a tender and juicy interior while boasting a beautifully charred exterior. Accompanying this exquisite steak is a creamy polenta, its smooth texture providing a delightful contrast to the steak's robust character. Roasted tomatoes, bursting with sun-kissed sweetness, add a vibrant pop of color and a burst of tangy flavor to the dish. This harmonious trio of flavors is sure to leave you captivated from the first bite.

**Recipes Included**:

1. **Balsamic Skirt Steak**: Discover the art of creating a flavorful and succulent skirt steak, marinated in a tantalizing balsamic vinegar-based mixture and grilled to perfection.

2. **Polenta**: Master the techniques for crafting a creamy and delectable polenta, the perfect accompaniment to the robust flavors of the balsamic skirt steak.

3. **Roasted Tomatoes**: Learn how to roast tomatoes to achieve a delightful balance of sweetness and tanginess, adding a vibrant touch and burst of flavor to the dish.

Here are our top 2 tried and tested recipes!

BALSAMIC SKIRT STEAK WITH POLENTA AND ROASTED TOMATOES

Balsamic Skirt Steak with Polenta and Roasted Tomatoes image

This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 35m

Number Of Ingredients 9

Ingredients

2 pints grape tomatoes
6 scallions, white and green parts separated and cut into 1-inch pieces
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

Steps:

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
Meanwhile, 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).
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).
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, and tomatoes.

Nutrition Facts : Calories 658 g, Fat 35 g, Fiber 3 g, Protein 41 g

SAUTEED POLENTA WITH ROASTED TOMATOES

Sauteed Polenta with Roasted Tomatoes image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 17

Ingredients

10 cups water
1 heaping tablespoon coarse salt
2 cups coarse-ground polenta meal
2 tablespoons unsalted butter
Freshly ground pepper
Parmigiano-Reggiano cheese
2 cloves garlic, minced
1 teaspoon finely chopped fresh tarragon
1 teaspoon light muscovado sugar
1 tablespoon balsamic vinegar
1/4 cup olive oil, plus more for drizzling
9 ounces ripe cherry tomatoes, stems intact
Sea salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
Balsamic vinegar, for drizzling
1/2 cup fresh ricotta
Fleur de sel, for serving

Steps:

For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
Preheat oven to 325 degrees for the tomatoes.
Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.

Tips:

Choose the right cut of meat: Skirt steak is a thin, flavorful cut that is perfect for this recipe. Look for a skirt steak that is about 1-inch thick and has a good amount of marbling.
Marinate the steak: Marinating the steak in a mixture of balsamic vinegar, olive oil, garlic, and herbs helps to tenderize the meat and add flavor. Be sure to marinate the steak for at least 30 minutes, or up to overnight.
Cook the steak over high heat: Skirt steak is best cooked over high heat so that it develops a nice crust. Be sure to preheat your grill or skillet before cooking the steak.
Don't overcook the steak: Skirt steak is a thin cut of meat, so it is important not to overcook it. Cook the steak for 3-4 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
Let the steak rest before slicing: After cooking, let the steak rest for a few minutes before slicing. This will help the juices redistribute throughout the steak, making it more tender and flavorful.
Serve the steak with your favorite sides: Balsamic skirt steak can be served with a variety of sides, such as polenta, roasted tomatoes, or grilled vegetables.

Conclusion:

Balsamic skirt steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is marinated in a flavorful balsamic vinegar mixture and then cooked over high heat. The result is a tender, flavorful steak that is sure to please everyone at the table. Serve the steak with your favorite sides, such as polenta, roasted tomatoes, or grilled vegetables, for a complete meal.