The Wine Experience

Recipe of the Week!

Seared Flank Steak with Tomato Salsa and Creamy Polenta with Toasted Corn Relish
The Wine Experience Wine Recommendation:   Cabernet Sauvignon or Dry Rose`

Serves 8

Ingredients:
2 pounds flank steak
2 tbs chili powder
2 tbs oregano leaves
1 tbs garlic powder
2 tbs olive oil
Salt and fresh ground pepper (just before grilling)

Salsa
Quick tomato salsa
2 to 3 medium tomatoes, chopped or two cups cherry tomatoes, quartered
2 tbs fresh basil or cilantro, chopped
1 tbs olive oil
Squeeze of fresh lime juice
Salt and pepper to taste (add just before serving)

For the Steak:

1.   Make a paste with the spices and the olive oil. Smear the mixture on all sides of the meat.  Set aside until ready to grill 

2.   Season the meat with salt and pepper.  Grill over high heat for about 5 minutes per side.  The steak should be rare to medium rare (145 degrees on a meat thermometer), otherwise it can be very tough if over-cooked

3.   When flank steak is done, let rest for 10 minutes before slicing

4.   While the steak rests, make the tomato relish by combining all of the ingredients into a bowl. Season with salt and pepper just before serving

To Serve:
Slice the steak as thin as you can across the grain of the meat.*  Place a few slices on each plate and top with the tomato salsa, or arrange the meat on a large serving platter and top with the relish.

* Note: The grain of the meat will run lengthwise in long strands.  Cutting across the grain increases the tenderness of the final product.

Creamy Polenta with Toasted Corn Relish

Serves 8

Ingredients:
2 cups polenta
4 cups water
1 cup milk
1 cup sour cream
Salt & pepper to taste
1 tsp ground chipotle chili (available at the Spice House or buy a chipotle and grind it in a blender or spice grinder or use chili powder)

Crumbled blue cheese

Toasted Corn Relish

Ingredients:
2 ears of fresh corn, white or yellow
1/2 jalepeno pepper, minced (seeds and ribs removed)
1/4 cup red onion, chopped
1/2 red bell pepper, chopped
2 tbs chopped cilantro
Squeeze of fresh lime juice
Olive oil

Salt & fresh ground pepper to taste

1.  Cut the kernels of corn from the cob.  In a non-stick skillet over medium heat, place about 1 to 2 tablespoons of olive oil into the pan.

2.  When the oil begins to shimmer slightly and barely begins to smoke, add the corn and the onion to the pan.  Sauté the corn until it's brown.  Stir occasionally to prevent sticking.

3.   While the corn is toasting, chop the other ingredients and place into a bowl.  When the corn is finished add it to the bowl and season with the lime juice and salt and pepper.

For the polenta:

1.   Make polenta according to the package directions.  Be sure to use a large saucepan so that you can whisk the polenta well to prevent forming lumps.

2.   Once the polenta is cooked, add the milk, chili powder, and salt and pepper.  Continue to cook over low heat stirring frequently until well combined.  Remove from heat and stir in the sour cream.

3.    Pour into greased ramekins* and top with the relish.  Top with the blue cheese and place in a 400 degree oven for 5 minutes to re-heat and melt the cheese.*

*Note: If you make these in advance, re-heat for five minutes and then remove from the oven and add the cheese.  Place back in the oven for an additional 3 to 5 minutes to melt the cheese.

*Ramekins are available in various sizes from most all cooking equipment retailers.  The best deals are at Target and World Cost Plus Market.