Wednesday, May 12, 2010

Splurge-Worthy Steak

What's for Dinner? 5/12/1985

-Flank Steak with Balsamic Port Reduction
-Goat Cheese Polenta
-Side Salad with avocado

Okay so I went a little bit off my "healthy eating" plan with this one, but it's my birthday week so it's allowed right!?! :/ Besides, it's really not THAT bad.

The worst thing was probably all the GOAT CHEESE inside the polenta. But ooooooh man do I ever love the combination of goat cheese and polenta. It was worth it.

And to justify myself even further, I've done the 30 Day Shred for every day for a week now. So that's good, right??

Okay enough justifying myself. :) This was a recipe I found on Confections of a Foodie Bride {which is yet another FABULOUS food blog}, but originally from Everyday Food {a food magazine/website that I LOVE}. With both of those credentials behind it, I knew it would DEEEEEELICIOUS....and it was!

A perfect pre-birthday splurge.

Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

Source: Confections of a Foodie Bride

For the steak:
1 1/2 lb flank steak
Olive oil
Fresh ground pepper

For the reduction:
3/4 cup balsamic vinegar
1/4 cup Port

For the polenta:
4 cups water
1 cup cornmeal
1 tsp salt
4 oz goat cheese
1 1/2 tsp fresh thyme leaves
1 Tbsp butter
Fresh ground pepper

For the steak: Heat grill to medium-high. Rub steak with olive oil and season liberally with salt and pepper. Put on the grill for 6-8 minutes each side. Remove from the grill and let rest for 10 minutes. Add any ‘resting liquids’ to the reduction. Thinly slice steak against the grain.

For the polenta: While steak is cooking, bring water to boil in a 2 quart sauce pan over high heat. Whisk in cornmeal and salt and reduce heat to low. Cook for 10 minutes, whisking occasionally. Add goat cheese, thyme leaves, butter, and fresh ground pepper. Whisk until smooth and remove from heat.

For the reduction: Bring balsamic vinegar and port to a boil. Reduce by 1/2, stir in ‘resting liquids,’ and remove from heat.

Divide polenta between 4 bowls. Top with steak slices and balsamic-port reduction.

Serves: 4
Adapted from: Everyday Food


  1. Looks fantastic! We eat flank steak fairly often and I'm always looking for new ways to prepare it. I've never tried making polenta but I pretty much love anything involving goat cheese.

    The salad looks good too!

  2. Your food pictures are seriously SO good, they look professional...I am telling you, you should become a food photographer!

  3. eatdrinkrun - Yes goat cheese is HEAVENLY.

    Angie - Aww thanks but it's really all about the lighting. Now that it stays light later in the evening I can actually get good natural lighting on pictures! I dread the next daylight savings. :(


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