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Tempranillo polenta with skirt steak
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Tempranillo Polenta with Skirt Steak and Grilled Cauliflower

Polenta cooked in Tempranillo wine and chicken stock, and served with grilled cauliflower and sliced marinated skirt steak.
Prep Time15 minutes
Cook Time30 minutes
Marinate1 hour
Course: Main Course
Cuisine: American, Italian
Servings: 2 people

Ingredients

  • 1 pound skirt steak
  • 1/2 cup Tempranillo wine
  • 2 tablespoons molasses
  • 2 tablespoons worcestershire Sauce
  • 1 teaspoon oregano
  • 1 clove garlic grated
  • 1/4 cup olive oil
  • salt
  • 1 cup medium grind cornmeal
  • 1 cup Tempranillo wine
  • 1/2 cup whole milk
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 1/2 cup grated parm
  • salt and pepper
  • A few slices taken out of the center of a head of cauliflower
  • grated parm

Instructions

  • Mix the marinade ingredients in a mixing cup. Place the steak in a container or zip lock bag and pour the marinade over it. Allow it to sit for a half hour or up to 6 hours.
  • Bring the wine, milk, and stock to a boil and whisk in the cornmeal. Simmer on low heat for 25 minutes until the cornmeal is tender. Stir in the butter and parm. Taste and adjust seasonings as needed.
  • Grill the cauliflower with lots of oil, salt, and pepper on high heat for about 10 minutes per side to get some char and cook through.
  • Grill the steak on high heat for about 6-8 minutes per side. Remove from heat.
  • Place the polenta on a plate, top with some cauliflower, and then the steak. Top with grated parm and serve.