Tuesday, April 14, 2015

Balsamic skirt steak & polenta bites

Wasn't last weekend just perfect? Oh we needed it so badly. It was so nice I was in such a great mood even though I was so busy and exhausted. And what comes naturally with this great weather? BBQ! YES! BBQ season is back! We scrubbed the bbq inside and out and was ready to go! Well..Okay, I have to be honest, Steve scrubbed the bbq. I supervised. =P

Nutty yet crispy grilled polenta with slightly spicy baby arugula and tender steak with sticky balsamic glaze. OMG, so yummy. I just LOVE polenta. It's so simple to make polenta at home but yet, it's even easier to buy a cooked polenta log so I always go the lazy way. I always have to grill extra polenta as my tot devours these.

With skirt steak, I am sure you all know it but you have to be really careful not to overcook it, otherwise it's not edible. Once time I was talking to Steve while cooking it, got distracted and I completely overcooked it and ruined his dinner. =( 

If you prepare it in advance, like marinating ahead, this is a great, quick appetizer(takes just less than 10 minutes to cook) to please guests or a fabulous small portion lunch. 

Balsamic skirt steak & polenta bites

*Makes about 2 appetizer portions

Ingredients :

steak marinade
1/4 cup balsamic vinegar
1 Tbsp worcestershire sauce
2 tsp dark or light brown sugar
1 garlic clove, minced
salt and pepper to taste
1 lb skirt steak(or flank steak)
1/2 log ready to grill polenta, sliced
1 Tbsp olive oil
2 cups baby arugula, washed
1 cup balsamic vinegar

Directions :

1. Mix all marinade ingredients in a bowl and marinate skirt steak for at least 30 minutes.

2. In a sauce pan,add balsamic vinegar and bring to a boil. As soon as it start boiling, turn the heat to simmer and simmer for 10 minutes or until it reaches syrupy consistency to make balsamic glaze.
3. Heat oil in a grill pan and grill polenta until golden brown on both sides. I grill about 3 minutes each side.

4. Grill the steak about 3 minutes each side and remove from the grill pan or grill. Tent it with a foil and let it rest for 8-10 minutes. Slice thinly.

5. Arrange grilled polenta on a plate and top with baby arugula and skirt steak and drizzle balsamic glaze.
* Marinade recipe by Pointless meals.

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