Grilled Sirloin with Polenta and Sour Cream

⅓ cup olive oil

⅓ cup balsamic vinegar

1 teaspoon kosher salt

1 teaspoon black peppercorns

4 cloves garlic

1¼ pounds sirloin steak, trimmed of fat and very thinly sliced

Polenta

1 tube (18 ounces) prepared polenta

2 tablespoons olive oil

Salt and ground black pepper

Garlic powder

Sour cream

1 cup sour cream

1 shallot, finely minced

1 tablespoon finely chopped fresh chives

In a blender, combine the oil, vinegar, salt, peppercorns and garlic. Puree until smooth, then pour into a stainless steel or other non-reactive bowl. Add the steak, mixing gently to coat, then refrigerate for 30 minutes.

Meanwhile, cut the polenta into 8 slices. Use a pastry brush to lightly coat both sides of each slice with oil. Sprinkle both sides of each slice with a bit of salt, pepper and garlic powder. Set aside until the steak is ready to grill.

In a small bowl, whisk together the sour cream, shallot and chives. Set aside.

Heat the grill to medium-high. Coat the racks with cooking spray or oil.

Grill the polenta slices for 3 minutes per side, or until bold grill marks appear. Use a spatula to carefully transfer the slices to serving plates.

Grill the steak for 1 minute per side. Mound 1 or 2 slices on top of each polenta round. Top each with a dollop of sour cream.

Serves four.

J.M. Hirsch, Associated Press