Chili-Rubbed Flank Steak With Cabbage Salad And Polenta Rounds

Name: Chili-Rubbed Flank Steak With Cabbage Salad And Polenta Rounds
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chili powder; 2 Tbsps cider vinegar; 4 servings coarse salt and ground pepper; 680 grams flank steak; 4 teaspoons olive oil; 510 grams tube prepared plain polenta; 1 liters shredded (from half a 2-pound cabbage) red cabbage; 1 Tbsp sugar

Chili-Rubbed Flank Steak With Cabbage Salad And Polent From preparation to the plate, this recipe takes around 35 minutes. If you have chili powder, olive oil, flank steak, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert.

Ingredients

Servings:

1Tbsp

chili powder 2Tbsps

cider vinegar 4servings

coarse salt and ground pepper 680grams

flank steak 4teaspoons

olive oil 510grams

tube prepared plain polenta 1liters

shredded (from half a 2-pound cabbage) red cabbage 1Tbsp

sugar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.