This bistro steak recipe below is for four people and has three components: a) the steak, b) the salsa verde and c) the polenta fries.

Enjoy!

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Bistro Steak

Course Main Course

Cuisine American

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Marinating time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 4 servings

Author Nader Jaouhar

Ingredients

Bistro steak:

• 8 ounce pieces of flank steak x 4
• 2 clove garlic
• 1/2 cup extra virgin olive oil
• 2 sprigs fresh thyme
• 1 teaspoon black pepper
• 2 teaspoons butter

Salsa verde:

• 1 bunch Italian parsley
• 1 clove garlic
• 2 cornichons
• 1/2 teaspoon capers
• 2 sprigs oregano
• 2 tablespoons red wine vinegar

Polenta:

• 1 quart chicken stock
• 3 cups half and half
• 1 sprig Fresh thyme
• 2 clove garlic
• 1 bay leaf
• 8 ounce polenta
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese

Polenta fries:

• 1 cup flour
• 2 cups canola oil

US Customary – Metric

Instructions

Salsa verde:

• *This can be made up to 2 days ahead of serving.
• Remove leaves from parsley and discard stems.
• Remove leaves from oregano and discard stems.
• Place all ingredients in a blender and pulse until finely chopped.
• Store covered in refrigerator until ready for use.

Polenta fries:

• In preparation for the fries, the polenta should be made a day before serving.

Polenta:

• Combine chicken broth, half-and-half, thyme, garlic and bay leaf in a medium saucepan and bring to a boil.
• Remove from heat and strain.
• Pour liquid back into saucepan and bring to a boil.
• Add polenta slowly in a stream to the boiling liquid, stirring constantly. Continue stirring until polenta is cooked. It will be cooked when it begins to pull away from the edges of the pan.
• Remove from heat and add salt, pepper and cheese. Adjust seasoning to taste preference.
• Pour polenta into a wax paper lined 9×13 inch (22x 33 cm) cake pan and allow to come to room temperature.
• Cover and refrigerate until solid.

Polenta fries:

• *To be made immediately before serving
• To remove from cake pan, run a knife around the edge of the pan and upend polenta over a cutting board. Discard wax paper.
• Slice polenta into 1”x3” (2.5 x7.5 cm) batons and dredge in flour.
• Heat canola oil in large skillet over high flame until very hot—polenta should sizzle when put in oil.
• Fry polenta until crispy and hot all the way through, approximately 3 minutes on each side.
• Drain and serve immediately.

Steak:

• *The steak will need to be marinated for at least 4 hours before cooking, but it can marinate for longer.
• Combine steaks, garlic, olive oil and thyme in self-sealing plastic bag. Refrigerate for at least 4 hours.
• Remove steaks from marinade. Sprinkle both sides with salt and pepper.
• Heat large skillet over medium high flame.
• Once pan is hot, add 1 TBSP butter and allow to melt.
• Add steaks to hot pan and cook for 3 minutes on one side.
• Turn steaks over, add remaining butter and cook another 3 minutes.
• Remove steaks from heat and allow to rest 2 minutes before serving.

Plating the dish:

• Carve steaks on a sharp diagonal into 3 or 4 pieces.
• Place on warmed plate in overlapping pieces.
• Drizzle with Salsa Verde and add 3 polenta fries to each plate.

Notes

Related: Marinated Skirt Steak
Related: 16 of the World’s Most Expensive Steaks
Related: What is a Delmonico Steak?
Related: Asian Stir-Fried Beef with Bamboo Shots & Cashew
Related: Thai Red Curry Beef with Bamboo

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