Grilled Sirloin with Polenta and Sour Cream

By sybrmom

Ingredients

• For the steak:
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tsp. kosher salt
• 1 tsp. black peppercorns
• 4 cloves garlic
• 1 ¼ lbs. sirloin steak, trimmed of fat and very thinly sliced
• For the polenta:
• 18-oz. tube prepared polenta
• 2 tbsps. olive oil
• Salt and ground black pepper
• Garlic powder
• For the sour cream:
• 1 cup sour cream
• 1 shallot, finely minced
• 1 tbsp. finely chopped fresh chives

Details

Servings 4

Preparation

Step 1

In a blender, combine the oil, vinegar, salt, peppercorns and garlic. Puree until smooth, then pour into a stainless steel or other non-reactive bowl. Add the steak, mixing gently to coat, then refrigerate for 30 minutes.

Meanwhile, cut the polenta into 8 slices. Use a pastry brush to lightly coat both sides of each slice with oil. Sprinkle both sides of each slice with a bit of salt, pepper and garlic powder. Set aside until the steak is ready to grill.

In a small bowl, whisk together the sour cream, shallot and chives. Set aside.

Heat the grill to medium-high. Coat the racks with cooking spray or oil.

Grill the polenta slices for 3 minutes per side, or until bold grill marks appear. Use a spatula to carefully transfer the slices to serving plates.

Grill the steak for 1 minute per side. Mound 1 or 2 slices on top of each polenta round. Top each with a dollop of sour cream.

Nutrition information per serving (values are rounded to the nearest whole number): 925 calories; 408 calories from fat; 45 g fat (18 g saturated; 0 g trans fats); 118 mg cholesterol; 83 g carbohydrate; 40 g protein; 9 g fiber; 216 mg sodium.