Sunday, October 10, 2010

Grilled Steak with Warm Shallot Vinaigrette served with Polenta Stuffed Peppers

We are running out of grilling time in Massachusetts. We have to get the last few days in where ever we can find them.
Grilled Steak with Warm Shallot Vinaigrette
1 large shallot, sliced 
1/4 cup olive oil 
1 Tbsp & 1 tsp sherry vinegar 
1 teaspoons Dijon mustard
2 Tbsp parsley leaves 
Salt and freshly ground pepper
Your favorite grilled steaks*
In a small saucepan, cook the shallots in the olive oil over low heat, until softened but not browned, about 10 minutes. Transfer the shallots and oil to a small food processor and let cool briefly. Add the vinegar and mustard and puree until smooth. Add the parsley and pulse until finely chopped. Season with salt and pepper to taste. Top steaks with vinaigrette and serve.
* We used sirloin strip steaks seasoned lightly with Montreal Grill Seasoning 

Polenta Stuffed Peppers
adapted from Real Simple, May 2009
Serves 2
2  tomatoes, halved
1/2  onion, cut into wedges
2 long bell or poblano peppers, halved lengthwise and seeded
Dash of ground cinnamon
coarse salt and pepper
1/4 cup instant polenta
4 oz frozen corn (I used corn that I roasted earlier in the season and froze myself)
1 oz cheese of your choosing*
2 scallions, minced
Preheat the broiler. Coat a rimmed foil lined baking sheet with cooking spray. Place the tomatoes (cut side down), onion, and peppers on the sheet, Broil until tender and charred. Reduce the oven to 400° F. 
In a food processor, puree the tomatoes, onion, cinnamon, 1/4 teaspoon salt, and dash of pepper until smooth. Spread half the sauce in a baking dish. Arrange the peppers in the dish, cut-side up. 
In a saucepan, bring 1 1/8 cups of salted water to a boil. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 1 tablespoons of the scallions. Divide the polenta evenly among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
*I used Sartori Reserve BellaVitano because I had a little left in the fridge, It is cheese soaked in raspberry ale.

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