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      RECIPE TITLE "Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette"
    Recipe from the book The Kitchen Sessions with Charlie Trotter, Copyright 1999

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yields4 servingstime --difficultydifficult

      RECIPE INGREDIENTS

    • 4 shallots, peeled
    • 1 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons chopped fresh chives
    • Salt and pepper
    • 1/4 cup butter
    • 10 sprigs thyme
    • 2 tablespoons chopped garlic
    • 2 cups cooked polenta, hot
    • 4 4-ounce pieces flank steak

      RECIPE METHOD

    1. To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved oil. Add the chopped chives and season to taste with salt and pepper.
    2. To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
    3. To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium rare.
    4. Assembly -- Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with the freshly ground black pepper.
      Wine Notes -- The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.

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