Before I get to the rest of my post, I am looking for a chocolate peanut butter cheesecake recipe for this Friday....so if you've got a great one, let me know!! Anyway....
We really don't eat a lot of steak in my family. On Christmas, we have steak fondue, and occasionally during the summer, the grill sizzles with some sirloin. I, however, love steak and when my parents were out of town, I made some and it was a hit for all my best girlfriends: me, myself and I. We all loved it, and wanted to share it with the parents.
We really don't eat a lot of steak in my family. On Christmas, we have steak fondue, and occasionally during the summer, the grill sizzles with some sirloin. I, however, love steak and when my parents were out of town, I made some and it was a hit for all my best girlfriends: me, myself and I. We all loved it, and wanted to share it with the parents.
Tonight, the recipe (originally from Cooking Light) incorporated some things I've never used before, and it was a wonderful combination that I will absolutely try again.
You can tell from this picture that the flavors are just so layered. Here is the polenta, steak, avocado and queso fresco. The steak is flavorful and juicy; the polenta is crispy on the outside and creamy in the middle; the queso was salty and added a great texture; the avocado was creamy, mild, and a perfect addition; the lime juice and cilantro added a fresh burst to tie it all together.
I'm sorry, vegetarians, because this one isn't for you... but the steak rub and the polenta could probably be transferred to another recipe! Anyway, here goes.
I'm sorry, vegetarians, because this one isn't for you... but the steak rub and the polenta could probably be transferred to another recipe! Anyway, here goes.
What ya need:
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1-pound steak (we used ribeye) trimmed
1 (18-ounce) tube of polenta, cut into 8 slices-- I would cut the polenta even smaller, if I did this again
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup refrigerated fresh salsa
Lime wedges for garnish
What ya do:
1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chili powder, and pepper; rub evenly over both sides of steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan and let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges.
Everyone devoured this. It was actually very easy too, and all the cooking occurs in one pan. You can't beat that!It would probably be absolutely delicious on the outdoor grill, but Virginia summer nights are temperamental, and well, we had a downpour here. Well, that's all I've got tonight. Take care and happy eats!
