Steak with Tomato Relish over Polenta

DF, GF

I’m not sure what it is, but I have a new found respect for tomatoes.  I still don’t like when they burst in your mouth, but I’ll admit there is a place in this world for them outside of ketchup and marinara sauce.  As a result I’ve been adding tomatoes to recipes I never would have before, and this recipe is all new.  Who knew that red meat and tomatoes had such a natural affinity?  I try not to eat red meat a lot, but when I do this one is my new found favorite.

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Steak with Tomato Relish over Polenta

For Polenta:
1 tbs evoo
2 tbs vegan butter
1 garlic clove
5 c chicken broth
3/4 c corn meal
salt and pepper

For Steak with Tomato Relish:
1.5 lb flank or skirt steak
1 pint grapes tomatoes
1/2 c shallot
1 garlic
2 scallions
1 tbs worcestershire sauce
1/2 c red wine
salt and pepper

For the polenta heat olive oil and vegan butter in a large pot.  Once warm add garlic, let cook for 1 minute then add chicken broth and bring to a simmer.  Slowly whisk in corn meal, let cook for 40 minutes.  Season with salt and pepper, and add water to keep a somewhat loose consistency.

Meanwhile heat olive oil in a large skillet over medium high heat.  Season steaks with salt and pepper then add to skillet.  Cook for 3-4 minutes per side.  Remove to cutting board, cover with foil to keep warm.  In the same skillet add grape tomatoes, shallot, garlic, scallions, salt, and pepper to taste; let cook for 2 minutes.  Add worcestershire sauce and red wine, cover with lid and cook for 2 more minutes.  Remove lid and using the back of wooden spoon burst all tomatoes and cook for an additional 2 minutes then remove from heat.

Slice steak thin then serve over polenta and top with tomato relish.

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