Today I discovered a recipe for my abundant crop of cherry tomatoes that my husband actually liked! The creamy parmesan polenta forms the perfect base for the little balls of rich tomato sauce flavor and juicy flap steak. A nice "power greens" salad with my own lemon cukes complete the meal with a refreshing finish.
Polenta
First, sweat some garlic in butter and olive oil. Add 32 oz of chicken broth and bring to a boil. Pour in a cup of polenta, stirring constantly. Simmer for 40 minutes. Add 3/4 cup cream and some fresh grated parmesan cheese. Salt and pepper to taste.
Seared Flap Steak
Season the steak with salt, pepper, garlic, and olive oil. Next time, will add a dash of Worcestershire sauce. Sear on a smoking hot pan for about 6 minutes.
Remove and set aside.
Slice against the grain to serve.
Blistered Cherry Tomatoes
Immediately add a bunch of cherry tomatoes to the hot pan. Stir in some garden fresh chilies (I used serrano and cayenne), plus 3 sliced scallions. Cook, stirring, until the tomatoes blister and release their juice into the sauce. Season with a dash of Worcestershire, soy, and a squeeze of lemon.
Voila!
Bon appetit, Food Fight Fridayers!
Inspiration recipe here https://www.seriouseats.com/recipes/2014/06/seared-skirt-steak-blistered-cherry-tomato-polenta-recipe.html