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Rubbed Flank w/ Polenta- paired recipe

PAIRS WITH F.L.T. SANDWICHES We especially appreciated the perfect blend of spices rubbed on this steak because the flavors accentuated both the polenta with this meal and the ciabatta bread and chimichurri sauce in the paired recipe. You're going to make all the meat you need for this entree and to assemble F.L.T. Sandwiches tomorrow night in a flash. (The picture shows the chimichuri sauce from that recipe instead of plain cilantro, but both are great.)
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Prep Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Red Meat
Ingredients Method

Ingredients
  

  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp pepper
  • 2 lb(s) flank steak cut into 1 lb. pieces.
  • 1/3 cup(s) cilantro chopped (or parsley)
  • 18 oz(s) polenta cut into 8 slices
  • 1/2 cup(s) salsa not in a jar if possible
  • 1 -- avocado(es) sliced
  • 1/2 cup(s) feta cheese or bleu, or queso fresca

Method
 

  1. Prep Work: Mix first 5 ingredients and rub on both sides of steak; refrigerate. Chop cilantro. (You can make the chimichurri sauce for the paired recipe and use it here instead if desired.)
  2. Mix first 5 ingredients and rub on both sides of steak.
  3. Heat skillet or grill pan over medium high heat and cook steak 6-8 minutes on each side. Check for doneness and move steak to cutting board slightly before desired color because it will cook a little more while "resting". Cover with another dish and let rest for 10 minutes for juices to settle in meat. Repeat for remaining steak. Slice thin.
  4. Add a Tbsp. or two of oil to skillet and cook polenta 2 min. on each side, then sprinkle lightly with salt.
  5. On dinner plates place polenta with cilantro, salsa, steak, avocado and sprinkle lightly all over with cheese. Serve with a side of fresh cut vegetables or salad. * Store extra meat for paired recipe F.L.T.'s (Flank, Lettuce & Tomato) (inspired by Cooking Light "Grilled Polenta with Spicy Steak", June 2010)