Michelle & El's Kitchen

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Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Hello! I know I have not stuck to my guns and blogged any recipe’s in a very long time. Life has been Busy w/ a capital B. However, I tried a new recipe from Ms. Stewart herself. It’s our new favorite and I had to share it!


  • 2 pints grape tomatoes (here I used 1 pint b/c Sean isn’t big into tomatoes)
  • 6 scallions, white and green parts separated and cut into 1-inch pieces (again cut the recipe in half so I used 3)
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup yellow cornmeal
  • 1 tablespoon butter
  • 1/4 cup finely grated Parmesan (she says to use 1/4 cup, I used 1/2 🙂 )
  • 1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
  • 1 cup balsamic vinegar

I followed Martha’s directions to a T:

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak.

Once your steak has rested for 10 minutes plus, slice it up.

Set your plate w/ polenta, veggies and steak. Then drip that yummy balsamic steak sauce over everytying.

Pure heaven on a plate.

We made this a second time, only subbed the veggies w/ roasted asparagus, and the polenta for garlic whipped mashed potatoes. Even better! This is a fool-proof steak recipe.

El and I have been busy bee’s in the kitchen. Our new favorite box recipe is Archer’ Farms Pecan Cinnamon Roll Pancake Mix. It’s to DIE for. I didn’t take pics but trust me, they are amazing.

Speaking of box mixes, we’re going to make Dunkin Hines Red Velvet Cake mix w/ cream cheese frosting tonight as Sean and I are anticipating our 2nd year anniversary (and I really need any excuse at this point to eat dessert :D). 3 months to go and our little girl is here. We CANNOT wait! I had way too much fun at Hobby Lobby last night:

This fabric is the inspiration for this girl’s new bedroom. Nursery is almost completed and I THINK El is starting to realize someone new is coming into the picture. 🙂

OK- off to “bake” and get ready for the MSU/Notre Dame game tonight. Have a fabulous Saturday night and MAKE THIS STEAK 😀



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