Grilled Marinated Flat Iron Steak with Creamy Polenta and Roasted Tomatoes
BY: Harry Soo
For the Steak
- 1.5 lb. Flat Iron Steak (Harry used Gold Grade) Buy Now
- ¼ cup extra-virgin olive oil
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 teaspoons Dijon mustard
- 2 garlic cloves, finely chopped
- 2 fresh rosemary sprigs, leaves removed and lightly chopped
- 1 tablespoon SYD Beef Rub, or to taste
- 1½ pounds flat iron steak
- 12 cherry tomatoes, whole
- 2 tablespoons chopped Italian parsley
For the Garlic Polenta
- 2 cups milk, plus more as needed
- 1 cup heavy cream
- 1 garlic clove, smashed into paste
- 2 cups instant white polenta
- 4 ounces grated white cheddar cheese
- 1 stick unsalted butter, divided into two parts
- Kosher salt and freshly white pepper, to taste
In a bowl, whisk together the balsamic vinegar, Worcestershire sauce, Dijon mustard, garlic, and rosemary. Slowly whisk in the olive oil and lightly season with SYD Beef Rub. Place the steaks in a plastic zip lock bag and pour in the marinade. Marinate in fridge for 1 hour.
Setup and preheat your grill with a hot zone and a cool zone. Make polenta while grill is heating, or just before you remove the steaks. (see above) Remove the steaks from the zip lock bag and brush aside excess marinade. Season lightly with some SYD Beef Rub. Place the steaks on a hot zone on your grill. Use a silicon brush to brush excess marinade and move the steaks to the cool zone if there is a flare up.
Grill the steak for 4 to 5 minutes on each side for medium rare, about 130 F. Brush tomatoes with some oil and grill on pit until done to your liking. Remove the steaks from the grill and transfer the steaks to a cutting board, cover loosely with foil and let rest for 5 minutes. Cut the steaks against the grain into ¼-inch slices. To serve, place a nice dollop of the cheesy polenta on a shallow bowl and place the sliced hangar steak on top. Garnish with roasted whole tomatoes and garnish with chopped Italian parsley. Serve immediately.
To make the polenta, in a pot over medium heat, bring the 2 cups milk, 1 cup cream, ½ stick of butter, and garlic paste to a simmer for 5 minutes. Add polenta in a slow stream, whisking constantly. Reduce heat to low and cook, whisking frequently to prevent the burning. Whisk in the white cheddar cheese and remaining ½ stick of butter. Add more milk if polenta becomes too thick. You want it to be the consistency of oatmeal. Season with Kosher salt and white pepper. Remove from stove and keep warm.