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Chimichurri Flank Steak with Creamy Polenta

Yields1 Serving

Chimichurri Flank Steak
 2 lbs 1 Flank steak
 1 Red pepper
 ½ Sweet yellow onion, medium size
 2 ¾ cups Cremini mushrooms
 4.50 oz Axel Verde Chimichurri
 3 oz Plain goat cheese
Creamy Polenta
 2 cups Milk
 2 cups Water
 1 cup Polenta (also known as grits)
 4 tbsp Butter
 5 ½ tsp Coarse salt
 ½ tsp Pepper
 Any cheese depending on the flavor you want. I used 1/4 cup pecorino romano and 3/4 parmesan reggiano
Chimichurri Flank Steak
1

Let flank steak set out at for about 20 minutes. Once it has warmed up a bit, tenderize the steak with a tenderizing mallet or jaccard tenderizer, then pound the meat until it is about 1/4 inch thick.

2

Rub both sides of the steak with 2 oz of chimichurri and refrigerate for at least 4 hours.

3

Remove flank steak from fridge and let sit for 20 minutes. Dice the pepper, mushrooms, and onions and saute until the onion is translucent, then remove from heat and let sit until cooled.

4

Rub the remaining 2 oz of chimichurri on the flank steak, crumble the goat cheese over the flank steak and then distribute the veggie mixture over it as well.

5

Roll the flank steak up and wrap it in plastic wrap tightly and fold the ends of the wrap under, then wrap again and chill over night.

6

When you are ready to cook and serve, preheat the oven to 350° and remove from fridge, unwrap and place toothpicks or skewers in the roll about an inch or so apart depending on how thick you want the pinwheels and slice.

7

Heat large skillet with 1 tbsp olive oil and sear pinwheels on both sides

8

Place pinwheels on a sheet pan and place in the oven for 15 minutes for medium rare.

Creamy Polenta
9

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent polenta from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

10

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.