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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I haven't tried this yet. It is served with cabbage salad and polenta rounds Ingredients:
2 tablespoons cider vinegar |
4 teaspoons olive oil |
1/4 cup olive oil |
6 cups shredded red cabbage |
coarse salt |
pepper |
1 (18 ounce) package plain prepared polenta |
1 tablespoon chili powder |
1 tablespoon sugar |
1 1/2 lbs flank steaks |
Directions:
1. Heat broiler; set rack 4 inches from heat. Whisk vinegar and 3 teaspoons oil together in a large bowl, then add the cabbage. Season with salt and pepper and toss thoroughly. Refrigerate.
2. Slice polenta crosswise into 8 equal pieces. Heat 1/4 cup oil in a large skillet on medium heat, then add polenta and cook until golden on both sides, about 10 minutes per side. Remove to paper towel, season to taste.
3. Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil without turning about 10 minutes for medium-rare, then let rest 5 minutes. Slice thinly and serve with cabbage salad and polenta rounds.
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