Seared Steak and Polenta with Chimichurri

By vealam

Ingredients

• for the steak:
• 1 pound flat iron steak (flank and skirt work, as well)
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. soy sauce
• 1 Tbs. sambal oelek
• pinch of salt and pepper
• for the chimichurri:
• 1 bunch parsley
• 1 bunch cilantro
• 5 garlic cloves
• 2 Tbs. fresh oregano (2 tsp dried)
• 1 tsp crushed red pepper (or a little less for less heat)
• 2 Tbs. white wine vinegar
• pinch of coarse salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• the rest:
• 1 (pound) tube original flavored polenta, cut into 1/2-inch slices (I used Melissa’s)

Details

Servings 1
Adapted from bevcooks.com

Preparation

Step 1

Place the steak in a large sealable plastic bag and add the remaining marinade ingredients. Seal and chill for at least two hours.

Place all the chimichurri ingredients (minus the oil) in a large food processor. With the motor running, slowly add the oil in a thin stream until you get a nice loose chimichurri consistency. (don’t tell the chimi I called it loose.)

Remove the steak from the marinade and pat it dry. Heat a Tbs. or so of oil in a sauté or grill pan. Sear the steak on side for about five minutes. Flip and sear on the other side for five more minutes. Cover and rest for about 10 minutes. This will get you a gorgeous medium rare.

While the steak rests, heat another Tbs. or so of oil back in the pan. Add the polenta rounds (in layers if needed) and sear on one side for three minutes. Carefully flip and sear another three minutes.

Serve the polenta rounds topped with sliced steak, and a good drizzle of the chimichurri sauce. Garnish with toasted pepitas if ya dare! You should dare.