Chimichurri Skirt Steak with Polenta & Roasted Cherry Tomato

• servings: 2-3 servings
• active time: 45
• total time: 45

Ingredients

Roasted Tomatoes

1 pint cherry tomatoes

2 tablespoons olive oil

1 clove garlic, minced

¼ teaspoon red pepper flakes (optional)

½ teaspoon salt

¼ teaspoon black pepper

Polenta

1 cup polenta (coarse cornmeal)

4 cups chicken broth (or water)

1 tablespoon olive oil

2 cloves garlic, minced

½–1 teaspoon salt (to taste)

Optional: 1 tablespoon schmaltz or chicken drippings

Chimichurri

½ cup parsley, finely chopped

2 tablespoons cilantro, chopped (optional)

3 cloves garlic, minced

1 tablespoon red wine vinegar

¼ cup olive oil

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

½ teaspoon salt

¼ teaspoon black pepper

Steak

1 pound skirt steak

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

Directions

Heat oven to 425°F. Toss the cherry tomatoes with olive oil, garlic, red pepper flakes, salt, and black pepper. Spread on a sheet pan and roast for 15–20 minutes, until blistered.

Start the polenta. Bring the chicken broth to a simmer. Whisk in the polenta gradually, then add olive oil, garlic, and salt. Cook on low heat for 20–30 minutes, stirring often, until creamy. Add a splash more broth or water if too thick. Stir in schmaltz or drippings if using.

Make the chimichurri. In a bowl, mix parsley, cilantro (if using), garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Stir in the olive oil and let sit.

Cook the steak. Season the skirt steak with salt and black pepper. Heat a skillet over high with olive oil, then sear the steak for 2–3 minutes per side. Rest for 5 minutes, then slice against the grain.

Assemble. Spoon polenta into bowls, add roasted tomatoes, top with sliced steak, and finish with chimichurri. Serve with lemon wedges if desired.