Peppercorn Garlic Rubbed Grilled Flank With Bacon Balsamic Glaze

Peppercorn Garlic Rubbed Grilled 

Flank With Bacon Balsamic Glaze
Creamy Roasted-Scented Polenta

2 T. multi colored peppercorns, cracked 
1 (2 lb.) flank steak
Salt to taste
2 tsp. garlic granules
2 T. grapeseed or vegetable oil
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth 2 tsp. cornstarch
2 T. chopped fresh parsley

Serves 4.

1. Rub both sides of the flank steak with cracked peppercorns, salt and garlic granules. Dab or brush with the oil. Grill steak 5 to 7 minutes per side to desired doneness. Let stand rest for 10 minutes before slicing crosswise into thin slices.

2. While steak is cooking, place bacon in a large skillet and cook over medium heat until browned and crisp. Add balsamic vinegar and bring to a simmer; cook for about 5 minutes until liquid reduces and thickens. Whisk cornstarch into broth and whisk into the pan. Simmer 2 minutes or until thickened. Serve sauce spooned over sliced meat topped with a sprinkle of parsley and a side of Polenta.

Creamy Rosemary-Scented Polenta

5 cups chicken broth
2 cloves garlic, minced
2 tsp. chopped fresh rosemary
1 1/2 cups yellow corn meal
1 cup chopped fresh spinach
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese

Serves 4 to 6.

Place chicken broth, garlic and rosemary in a large saucepan or Dutch oven and bring to a boil. Gradually whisk in the cornmeal. Reduce heat and simmer until mixture thickens, stirring constantly, about 5 minutes. Add spinach and stir until wilted.

Add cream and simmer until almost absorbed and polenta is cooked. Add parmesan and stir until cheese melts.