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Grilled Veal Flank Steak with Zucchini, Tomatoes & Olives Over Creamy Polenta

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INGREDIENTS

12 Veal Flank Steaks (IMPS/NAMP 393), about 8 oz. each
2-1/4 cups olive oil, divided
6 ea. lemons, thinly sliced
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
6 ea. shallots, thinly sliced
6 ea. garlic, thinly sliced
2 qt. + 3 cups chicken stock, divided
3 cups heavy cream
3 tbsp. minced garlic, divided
1/4 cup + 1 tbsp. minced shallot, divided
salt and pepper, to taste
3 cups quick-cooking polenta, about 1 lb.
1-1/2 cups grated parmesan cheese, about 12 oz.
6 cups zucchini, halved lengthwise, sliced, about 1-1/2 lb.
3 cups dry white wine
6 cups cherry tomatoes, halved if large
1-1/2 cups pitted kalamata olives, about 8 oz.
1/2 cup fresh basil chiffonade
1/2 cup butter

INSTRUCTIONS

  1. 1
    For Marinade: Combine marinade ingredients in hotel pan such as 1-1/2 cups oil, lemons, rosemary, thyme, sliced shallots and garlic. Add veal flank steaks; turn to coat. Cover and marinate in refrigerator 3 hours.
  2. 2
    For Creamy Polenta: Combine 2 quarts stock, cream, 1 tablespoon minced garlic, 1 tablespoon minced shallots, salt and pepper in large saucepot; bring to a boil. Slowly whisk in polenta. Reduce heat to low. When polenta is just thoroughly incorporated, 1 to 2 minutes, stir in cheese. Consistency should be smooth and creamy, but not runny. Remove from heat. Cover and keep warm in bain marie.
  3. 3
    For Vegetable Sauté: Sauté 1 teaspon minced shallot and 1/2 teaspon minced garlic in 1 tablespoon oil in small skillet over medium heat 30 seconds. Add 1/2 cup zucchini; sauté 1 minute. Add 1/4 cup each stock and wine. Reduce until slightly syrupy. Add 1/2 cup tomatoes, 2 tablespoons olives and 2 teaspons basil; cook 1 minute. Remove from heat; stir in 2 teaspons butter. Season with salt and pepper to taste.

notes

Margot Cafe, Nashville, Tennessee, Executive Chef Margot McCormack

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cuisines European, Italian
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