Marinated Grilled Hanger Steak With Soft Corn Polenta

Marinated Grilled Hanger Steak With Soft Corn Polenta
Serves 6
Bryan Voltaggio

INGREDIENTS:
2 ½ pounds hanger steak
½ cup plus 2 Tablespoons olive oil (Chef Voltaggio prefers McEvoy Ranch)  
1 ½ shallots, minced
1 ½ cloves garlic, minced
¼ bunch each: thyme, basil, sage
¼ cup balsamic vinegar
4 cups chicken stock
1 cup instant yellow cornmeal polenta
1 Tablespoon mascarpone cheese  
Salt and pepper


METHOD:
Preheat the grill. Trim the excess fat off the steak and sinew. Reserve in the refrigerator.

Heat 2 Tablespoons oil in a skillet over medium heat. Add the shallots and garlic and cook until shallots are translucent. Add the herbs and cook for 1 minute. Place in a blender and puree together with the balsamic vinegar. Slowly add the remaining 1/2 cup oil to emulsify. Cool slightly and pour over the meat. Let marinate for at least 20 minutes (or overnight).

Remove the steak from the marinade and season with salt and pepper. Grill the steak, turning once, to an internal temperature of 145¯F for medium rare, about 15 minutes. Let the meat rest at least 10 minutes before slicing.

In a deep saucepot, bring the stock to a boil. Add the polenta (corn meal) and whisk vigorously until incorporated. Cook on low for about 7 minutes. Gently blend in the cheese and season with salt and pepper.

  To serve, mound the polenta in the center of each plate and top with steak slices, fanned out.

  Adapted by StarChefs.com

  Yield: 6 Servings

  Round Out the Meal:
With Eggplant Caponata (recipe below).

  Kid Friendly:
This is kid friendly!

  Wine Pairing:
A 2003 Tablas Creek, Espirit de Beacaustel from Paso Robles.

Eggplant caponata
4 cups small diced eggplant  
4 Tablespoons oil
1 cup small diced roasted red pepper  
1 cup small diced red onion
1 cup small diced celery
2 Tablespoons chopped capers
4 Tablespoons slivered kalamata olives
1/4 cup diced fennel
4 Tablespoons tomato paste
1 Tablespoon sliced basil 
Salt and pepper

 Sprinkle salt over the eggplant. Weigh down the eggplant to press out the bitter juices. Let sit under weight for at least 20 minutes. Rinse and dry the eggplant.

Heat oil in a deep skillet over high heat. Add the eggplant and cook until soft, about 10 minues. Add the remaining ingredients (except the basil) and simmer for 20 minutes. Add the basil and season with salt and pepper.