Photo: Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta Recipe
Ingredients
- Cooking spray
- 2 flank steaks, about 1 pound each
- Salt
- Freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
- 1 tablespoon olive oil
- 2 cups frozen or jarred pearl onions
- 2 cups cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 cup Merlot or dry red wine
Directions
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.
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By bearcated_11974030
cincinnati, 75
on July 08, 2009
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I made this yesterday and I thought it was lame. I followed the recipe exactly as printed. It was edible, but I cannot fathom all the 5 star reviews for this.
I picked this out after watching the preparation on Robin Miller's show. I happened to still have the episode on PVR, so I watched the show again. Lo and behold, the ingredients and preparation are different on the show, versus as documented on the web. On the TV Ms Miller adds equal part beef stock and wine, plus she cooks the mushrooms before adding the onions.
Call me picky, but I think it's important that the recipes posted should match what they show on TV, and if different they should note the differences.
By wallritz_9328060
Encinitas, CA
on June 21, 2009
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I made carmelized onions and served on top of the mushroom sauce (omitting the pearl onions and then I used rib eye because I had it and cooked it with garlic, YUM!
Enjoy!
By WendyBell
Palmdale, CA
on June 16, 2009
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This recipe is awesome, like others I agree that it's a great change from the usual and still tastes like home-cooked comfort food. I didn't use flank steak but rather thicker cut steaks that I found on sale. If you change the meat cut, just make sure you cut the meat into pieces before you place it on top of the polenta like we did, that way you're not constantly mushing the polenta as you slice and eat. The sauce was rich and tasty. Great stuff!
Read all 7 reviews