Grilled Skirt Steak Recipe with Creamy Polenta

I know it seems like there is a lot going on with this dish because of all the ingredients, but it is actually really easy to make.  While there are many different components to it such as making the polenta, roasting the veggies, grilling the steak, etc., it really is about the assembly.  To be honest if I was the chef in a restaurant I would consider putting this on my menu, only I’d plate it way differently.  Since I don’t work in a restaurant any longer, I tried to scale it back and make the plating of it approachable like you can see below.  I really don’t have any inspiration for making this dish other than I wanted to try it out using in season produce and of course blue cheese haha.  I would say that if you are going to attempt this dish don’t worry about the pancetta, fennel, or garlic scapes.  Keep it simple with tomatoes, arugula, asparagus, steak and polenta.  Don’t get me wrong the recipe in full is bursting with flavors, but if you feel it is too complicated scale that sucker back!  If you want to impress someone, hook this one up!!


Had to a pour a glass of red with this Grilled Skirt Steak Recipe with Creamy Polenta beauty!


Lots of colors and lots of insanely delicious flavors!


As it relates to photography, I took a step back and didn’t want to complicate things with all the knick knacks I usually put in it.  After all simplicity is elegant!


The money $hot…

Grilled Skirt Steak Recipe with Creamy Polenta
Impress your guests with this Grilled Skirt Steak Recipe with Creamy Polenta. Learn how to roast tomatoes and garlic scapes in this dish!
For the Polenta:
  • 1 teaspoon of olive oil
  • ½ small diced sweet onion
  • 2 cups of course ground cornmeal
  • 4 to 6 cups of chicken stock
  • 2 ounces of unsalted butter
  • ½ cup of grated Parmesan cheese
  • Kosher salt and fresh cracked pepper to taste
For the Vegetables:
  • 2 tablespoons of olive oil
  • 2 cups of cherry tomatoes
  • 1 bunch of garlic scapes
  • 1 bunch of thinly shaven asparagus
  • 1 thinly shaven fennel bulb
  • 2 cups of baby arugula
  • 10 cooked crispy slices of Pancetta
  • Kosher salt and fresh cracked pepper to taste
For the Steak:
  • 2 pound skirt steak
  • 1 tablespoon of olive oil
For the Garnishes
  • fresh basil leaves
  • fresh oregano leaves
  • reduced balsamic vinegar
  • crumbled blue cheese
  1. Polenta: In a large pot with olive oil on high heat caramelize the onions. Once brown add in the cornmeal and toast for a minute or two and turn down the heat to medium. Next, add in ½ of the chicken stock and stir until the liquid is absorbed. Add in the rest of the chicken stock and stir until the cornmeal is no linger gritty (may use more or less of the amount of chicken stock).
  2. Finish the cornmeal with butter, Parmesan cheese and salt and pepper.
  3. Vegetables: Coat all the vegetables in olive oil, season them with salt and pepper and spread out on sheet pans lined with parchment paper and roast in the oven on 375° for 10 to 15 minutes or until the tomatoes begin to blister and the asparagus and fennel begin to brown.
  4. Steak: Coat the steak with olive oil, season with salt and pepper and cook on a hot grill (450° to 550°) for 2 minutes on each side. Once it is done grilling let the steak rest for a few minutes before thinly slicing it against the grain.
  5. To Plate: Place down a healthy scoop of creamy polenta followed up with some arugula leaves, shaved asparagus, shaved fennel, roasted tomatoes, roasted garlic scapes and crispy pancetta. Top off with the thinly sliced skirt steak, fresh herb leaves, a few drops of reduced balsamic vinegar, and blue cheese crumbles.

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