V. Sattui Cooking Demo - CHILE-RUBBED FLANK STEAK WITH CREAMY WHITE POLENTA

Chop fresh garlic roughly and add to a bowl with flank steak.

Remove seeds and ribs from 3 serrano chilies, then chop them and add to the marinade bowl.

Add olive oil, a couple pinches of salt, and fresh cracked pepper to the marinade bowl.

Coat the flank steak on both sides with the marinade and refrigerate for 1-1.5 hours.

In a pot, bring chicken stock to a low to medium boil.

Slowly add and whisk in white polenta, stirring every couple of minutes to prevent sticking.

After about 30 minutes of cooking polenta, start grilling the flank steak on medium heat.

Ensure there is no excess oil on the grill, and place the steak down, cooking for 3-5 minutes per side.

Make a 45-degree turn on the steak before flipping to create grill marks, then flip and repeat the turn for even cooking.

Add 1/2 cup mascarpone cheese and 1/2 cup grated parmesan reggiano to the polenta and whisk in until creamy.

Cover the grill with a lid for the last minute of cooking to let smoke infuse the meat.

Prepare a garnish by snipping the root end off a scallion, slicing the white part, and soaking it in ice water for a minute.

Remove the flank steak from the grill and let it rest for 5-10 minutes.

Slice the flank steak against the grain on a bias for tenderness.

Plate the creamy white polenta and flank steak, garnish with the scallion, and drizzle with balsamic vinegar.

Equipment Needed

Spice Level:

Allergens