Chile-Rubbed Flank Steak with White Polenta

Spicy flank steak paired with creamy white polenta finished with mascarpone and Parmesan.

Ingredients

• 1 (1 3/4-pound) flank steak
• 4 garlic cloves, minced
• 3 Thai bird chiles, minced
• 1/4 cup extra-virgin olive oil
• 3 1/2 cups chicken stock or low-sodium broth
• 1 cup white polenta or stone-ground white cornmeal (5 1/2 ounces)
• Salt and freshly ground pepper
• 1/4 cup mascarpone
• 1/4 cup freshly grated Parmesan cheese
• Aged balsamic vinegar, for serving

Directions

1. In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.

2. In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.

3. Meanwhile, light a grill. Season the steak with salt and pepper and grill over a hot fire until nicely browned on the outside and medium-rare within, about 4 minutes per side. Transfer the steak to a carving board and let rest for 5 minutes.

4. When the polenta is tender, stir in the mascarpone, Parmesan and the remaining 2 tablespoons of olive oil. Season the polenta with salt and pepper.

5. Slice the flank steak against the grain 1/4 inch thick. Drizzle with balsamic vinegar and serve with the polenta.

Notes

The flank steak can marinate overnight in the refrigerator. Bring to room temperature before grilling.