Peppercorn Garlic Rubbed Grilled
Flank With Bacon Balsamic Glaze
Creamy Roasted-Scented Polenta
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
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
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
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.
Add cream and simmer until almost absorbed and polenta is cooked. Add parmesan and stir until cheese melts.
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