Flank Steak over Corn-Kernel Polenta

Name: Flank Steak over Corn-Kernel Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters brandy or bourbon; 2 Tbsps butter; 315 milliliters coarse or medium cornmeal; 2 Tbsps cooking oil; 1 teaspoons dried thyme; 237 milliliters dry white wine; 680 grams flank steak; 473 milliliters fresh (cut from about 3 ears) or frozen corn kernels; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 2 teaspoons salt; 1 liters water

Flank Steak over Corn-Kernel Polentan is a gluten free main course. This recipe makes 4 servings with 533 calories, 39g of protein, and 22g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up water, garlic, coarse, and a few other things to make it today. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. valentin day will be even more special with this recipe.

Instructions

In a medium saucepan, bring the water, 1 3/4 teaspoons of the salt, and 1/2 teaspoon of the thyme to a boil. Stir in the corn and cook until tender, 5 minutes for fresh, 1 minute for frozen.

Ingredients you will need

Thyme

Water

Corn

Salt

Equipment you will use

Sauce Pan

Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring frequently, until very thick, about 20 minutes.

Ingredients you will need

Cornmeal

Equipment you will use

Whisk

Remove from the heat. Stir in the butter.

Ingredients you will need

Butter

In a large frying pan, heat the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the steak with the remaining 1/2 teaspoon salt and the pepper.

Ingredients you will need

Pepper

Steak

Salt

Add the meat to the pan and cook for 5 minutes. Turn and cook to your taste, about 5 minutes longer for medium rare, depending on the thickness.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Remove.

Reduce the heat to moderately low.

Add the garlic to the pan and cook, stirring, for 30 seconds.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Add the remaining 1/4 teaspoon thyme, the wine, and the brandy and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3 to 4 minutes. Slice the steak across the grain and on the diagonal.

Ingredients you will need

Brandy

Grains

Steak

Thyme

Wine

Equipment you will use

Frying Pan

Serve the steak over a bed of corn polenta, with the sauce drizzled over all.

Ingredients you will need

Polenta

Sauce

Steak

Corn

Wine Recommendation: Cabernet sauvignon goes well with red meat, which tames the tannic wine. One from Napa Valley is just the ticket here.

Ingredients you will need

Wine

Red Meat

Equipment

Sauce Pan

Whisk

Frying Pan

Ingredients

Servings:

118milliliters

brandy or bourbon 2Tbsps

butter 315milliliters

coarse or medium cornmeal 2Tbsps

cooking oil 1teaspoons

dried thyme 237milliliters

dry white wine 680grams

flank steak 473milliliters

fresh (cut from about 3 ears) or frozen corn kernels 2cloves

garlic, minced 0teaspoons

fresh-ground black pepper 2teaspoons

salt 1liters

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing 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. You could try Goldschmidt Vineyard Alexander Valley Chelsea Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.

Goldschmidt Vineyard Alexander Valley Chelsea Merlot

Beautiful red raspberry, black cherry, and spice aromas. Full and round with plum, red currant, blackberry, and bay leaf flavors. The soft tannins give this wine a velvety smoothness and the chocolatey finish just goes on and on.