Marinated Flank Steak with Polenta

Name: Marinated Flank Steak with Polenta
Prep time: 20 min
Cook time: 35 min
Yield: 4
Cuisine: American,
Ingredients: 2 tsps onion powder; 2 tsps garlic powder; 2 tsps black pepper ground; 2 tsps chili powder; 2 tsps salt; 3 tbsps red wine; 2 tbsps classic worcestershire sauce; 2 tbsps soy sauce; 1 tbsp olive oil; 1 pound flank steak; 6 cups chicken stock; 2 cups coarse polenta; 3 oz Parmigiano Reggiano cheese grated; 12 oz cremini mushrooms stems removed; 1 shallot finely diced; 2 cloves fresh garlic sliced; 2 fresh thyme; 16 oz baby spinach leaves; black pepper ground to taste; garlic powder to taste; 4 oz creamy Gorgonzola cheese; Olive oil; Salt to taste; Melted butter for brushing

Don't sleep on flank steak. Try this easy marinade for flank steak, then pair with a mushroom duxelles layered polenta cake for a flavorful, interesting side dish. Recipe and Photo Credit: Rafi Fronzaglia @rafi_fronzaglia

Ingredients

Flank Steak
2 teaspoons McCormick® Onion Powder
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Pure Ground Black Pepper
2 teaspoons McCormick® Chili Powder
2 teaspoons salt
3 tablespoons red wine
2 tablespoons French's® Classic Worcestershire Sauce
2 tablespoons soy sauce
1 tablespoon olive oil
1 pound flank steak
Polenta Cake
6 cups chicken stock
2 cups coarse polenta
3 ounces Parmigiano Reggiano cheese, grated
12 ounces cremini mushrooms, stems removed
1 shallot, finely diced
2 cloves fresh garlic, sliced
2 fresh thyme
16 ounces baby spinach leaves
McCormick® Pure Ground Black Pepper, to taste
McCormick® Garlic Powder, to taste
4 ounces creamy Gorgonzola cheese
Olive oil
Salt, to taste
Melted butter, for brushing

KEY PRODUCTS

INSTRUCTIONS

1 For the Flank Steak marinade, combine onion powder, garlic powder, black pepper, chili powder, salt, red wine, Worcestershire sauce, soy sauce and olive oil in a medium bowl; stir well.
2 Place flank steak in gallon-sized resealable plastic bag. Pour marinade over steak, ensuring it is evenly coated. Seal bag, removing as much air as possible. Refrigerate steak for at least two hours or, ideally, overnight.
3 While steak is marinating, prepare the Polenta. Bring 6 cups of chicken stock to a boil with a pinch of salt. Gradually whisk in polenta. Reduce heat to medium-low and whisk frequently until the polenta thickens. Stir in Parmigiano Reggiano, then turn off the heat. Let the mixture cool for a few minutes. Transfer the polenta to an oiled springform pan (about 9-inches), smoothing into an even layer. Cool to room temperature, then refrigerate overnight.
4 Place cremini mushrooms in a food processor and pulse until finely chopped (or chop by hand). Heat a skillet over medium-high heat and add a splash of olive oil. Cook the mushrooms until moisture begins to release. Add shallot and continue cooking until the moisture evaporates and the mushrooms deepen in color. Stir in sliced garlic and thyme leaves. Cook for 1 minute; add baby spinach, cooking until wilted. Set aside.
5 To assemble the polenta cake, remove from the fridge and carefully slice crosswise into 3 even layers. Place the bottom layer back into the springform pan. Top with half of the mushroom duxelles and 2 ounces of the Gorgonzola cheese. Add the middle polenta layer and layer with the remaining Gorgonzola and duxelles. Top with the final polenta layer, brush with melted butter and sprinkle lightly with grated Parmigiano Reggiano.
6 Preheat the oven to 400°F. Bake polenta cake for 20 to 25 minutes or until the top is golden brown and slightly crispy. Let the cake cool for 10 minutes before slicing.
7 While polenta cake is cooling, gill the flank steak. Preheat your charcoal grill to high heat. Remove the steak from the marinade and pat it dry with paper towels to ensure a good sear. Place the steak directly over the hot coals and sear each side until deeply golden brown, about 2 to minutes per side. Move the steak to indirect heat and continue grilling until desired doneness (internal temperature should reach 125 to 130°F for medium-rare.) Remove the steak from the grill and let it rest for 10 minutes.
8 After resting, slice the steak against the grain to ensure maximum tenderness. Serve with sliced polenta cake and enjoy.