Seared Flank Steak with Parmesan Polenta and Broccolini

Sorry about the disappearing act!  I totally checked out on Sunday (from my lap top, that is) and refused to let Monday ruin half of my weekend.  I sit here on Monday evening typing this up after a 10 plus hour work day and I can’t help but smile.  “A Sunday well spent brings a week of content.”

So today I bring to you a recipe that’s fancy enough for a weekend and a good bottle of wine but also simple enough that it would make a great week night dinner, too.  The key is quality ingredients (I know, I can be a broken record sometimes).

The recipe is from Cooking Light, but I jazzed up the flank steak with a recipe in one of my cookbooks.  (seriously – one of my favorite cookbooks ever.)  I let the beef marinate overnight in a marinade made up of tamari (or soy sauce), rice wine vinegar, olive oil, garlic, ginger and honey.  Once it was time for dinner, I let the steak come to room temperature (sit out for an hour or so) and then cooked it in a hot cast iron skillet for about 3 minutes on each side and allowed it to sit in the pan until it reached the desired temp (medium-rare).  Allow the beef to rest for 10 minutes on a cutting board before slicing.

With the beef, I served parmesan polenta (simply grits cooked in milk with parmesan and chives stirred in at the end) and sautéed broccolini that were finished with balsamic vinegar, salt and pepper.

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And now I’m off to brainstorm my Super Bowl menu.  And yes, it’ll take all week to make those big decisions.

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