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