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Gallery Balsamic Skirt Steak with Polenta and Roasted Tomatoes Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 2 pints grape tomatoes 6 scallions, white and green parts separated and cut into 1-inch pieces 2 tablespoons olive oil Coarse salt and ground pepper 1 cup yellow cornmeal 1 tablespoon butter 1/4 cup finely grated Parmesan 1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet) 1 cup balsamic vinegar

Cook’s Notes Balsamic vinegar is good for more than just dressing salads. Reduced over high heat, it becomes a fast sauce for meat and veggies.

Gallery Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 pints grape tomatoes 6 scallions, white and green parts separated and cut into 1-inch pieces 2 tablespoons olive oil Coarse salt and ground pepper 1 cup yellow cornmeal 1 tablespoon butter 1/4 cup finely grated Parmesan 1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet) 1 cup balsamic vinegar

Directions

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

Cook’s Notes Balsamic vinegar is good for more than just dressing salads. Reduced over high heat, it becomes a fast sauce for meat and veggies.

Cook’s Notes

Balsamic vinegar is good for more than just dressing salads. Reduced over high heat, it becomes a fast sauce for meat and veggies.

Reviews (8)

 Add Rating & Review     80 Ratings   5 star values:        25    4 star values:        23    3 star values:        16    2 star values:        11    1 star values:        5

Reviews (8)

Add Rating & Review     80 Ratings   5 star values:        25    4 star values:        23    3 star values:        16    2 star values:        11    1 star values:        5

Add Rating & Review

80 Ratings 5 star values: 25 4 star values: 23 3 star values: 16 2 star values: 11 1 star values: 5

80 Ratings 5 star values: 25 4 star values: 23 3 star values: 16 2 star values: 11 1 star values: 5

80 Ratings 5 star values: 25 4 star values: 23 3 star values: 16 2 star values: 11 1 star values: 5

  • 5 star values: 25 4 star values: 23 3 star values: 16 2 star values: 11 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       10/12/2011   VERY good! Cut in half for two people. Make sure you add the extra water in the polenta just before serving.  

Martha Stewart Member     Rating: Unrated       11/04/2010   I make this recipe all the time for my husband and me. We LOVE it! It's easy to reduce to just 2 portions: buy only 2 thin steaks, only 1 pint of cherry tomatoes and 3-4 scallions, and just use 3/4 cup of balsamic vinegar for the sauce. I also like to add about a tablespoon of Worcestershire sauce to the vinegar.  

Martha Stewart Member     Rating: Unrated       03/30/2010   I agree; every element of the meal was delicious. I ultimately decided to add more cheese and some minced sage to the polenta which I thought paired nicely with the meat and roasted tomatoes.  

Martha Stewart Member     Rating: Unrated       03/19/2009   Another WINNER! Every part of this meal was delicious. Do not eliminate the balsamic vinegar sauce it makes the steak savory. The polenta was a nice change of pace. I will definitely make this entire recipe again.  

Martha Stewart Member     Rating: Unrated       02/16/2009   Many specialty stores sell balsamic glaze - so the work it already done for you and there would be less smell.  

Martha Stewart Member     Rating: Unrated       02/13/2009   Thanks for the "pungent" heads up! I will make this meal out back using my two burner portable stove, since our kitchen retains food odors too. But I LOVE the ingredients in this recipe  

Martha Stewart Member     Rating: Unrated       02/13/2009   I made a similair recipie and the end result is amazing. However the intense aroma of the balsamic vinegar reducing was making my eyes water and irritating my dog. The whole house smelled for a day or two and my clothes and hair really smelled. MY husband loved it and while it was good I can't bring myself to make it again.  

Martha Stewart Member     Rating: Unrated       02/13/2009   this sounds and looks delicious....could it be made with chicken? or would the reduction be too intense? mmmmmlove roasted baby tomatoes

    Martha Stewart Member

    Rating: 5 stars 10/12/2011

VERY good! Cut in half for two people. Make sure you add the extra water in the polenta just before serving.

Rating: 5 stars

Rating: Unrated 11/04/2010

I make this recipe all the time for my husband and me. We LOVE it! It’s easy to reduce to just 2 portions: buy only 2 thin steaks, only 1 pint of cherry tomatoes and 3-4 scallions, and just use 3/4 cup of balsamic vinegar for the sauce. I also like to add about a tablespoon of Worcestershire sauce to the vinegar.

Rating: Unrated

Rating: Unrated 03/30/2010

I agree; every element of the meal was delicious. I ultimately decided to add more cheese and some minced sage to the polenta which I thought paired nicely with the meat and roasted tomatoes.

Rating: Unrated 03/19/2009

Another WINNER! Every part of this meal was delicious. Do not eliminate the balsamic vinegar sauce it makes the steak savory. The polenta was a nice change of pace. I will definitely make this entire recipe again.

Rating: Unrated 02/16/2009

Many specialty stores sell balsamic glaze - so the work it already done for you and there would be less smell.

Rating: Unrated 02/13/2009

Thanks for the “pungent” heads up! I will make this meal out back using my two burner portable stove, since our kitchen retains food odors too. But I LOVE the ingredients in this recipe

I made a similair recipie and the end result is amazing. However the intense aroma of the balsamic vinegar reducing was making my eyes water and irritating my dog. The whole house smelled for a day or two and my clothes and hair really smelled. MY husband loved it and while it was good I can’t bring myself to make it again.

this sounds and looks delicious….could it be made with chicken? or would the reduction be too intense? mmmmmlove roasted baby tomatoes

All Reviews for Balsamic Skirt Steak with Polenta and Roasted Tomatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Balsamic Skirt Steak with Polenta and Roasted Tomatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest