Simple steak... but ever so tasty
THERE'S nothing better or tastier than a good steak. And all you need is a few simple ingredients to make an excellent marinade.
As an accompaniment to my steak, I've chosen rosemary and Parmesan polenta and honey-glazed carrots - two side dishes that don't overshadow the main player.
Balsamic and garlic flank steak
3 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
2 garlic cloves
1 tsp fresh thyme leaves
1-2lb flank steak
Salt and pepper
Process the vinegar, olive oil, garlic and thyme in a blender to make the marinade.
Place the steak in a glass bowl and pour marinade over it, turn over a few times to make sure steak is well marinated.
Let it stand for 10 minutes.
Heat a cast-iron pan or a heavy skillet, place the steak on the hot surface and cook for 8 minutes on each side.
Let the steak rest on a chopping board for 10 minutes, covered with kitchen foil, before serving with the carrots and polenta.
Rosemary and Parmesan polenta
1 litre water
160g instant polenta
2 tbsp butter
50g Parmesan cheese, grated
1 tsp fresh rosemary, chopped
In a saucepan, bring the water to a boil. Gradually add the polenta, whisking all the time.
Let the polenta cook over a moderate heat for about 3-5 minutes.
Remove from the heat and stir in the butter, cheese and rosemary.
2 tbsp butter
1 tbsp brown sugar
1 tbsp honey
1/4 tsp nutmeg
2-3 bunches of carrots, greens remove, washed and peeled
Fresh, minced parsley
In a heavy skillet, mix butter, sugar, honey and nutmeg until well combined.
Place carrots in pan and gently turn them in the glaze.
Simmer for 15 minutes or until soft.
Place the carrots on a white platter and sprinkle with parsley.