Bistro Steak
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Bistro Steak
Description
The Bistro Steak recipe centers on flank steak pieces marinated or cooked with garlic and fresh thyme in olive oil and butter, bringing out a fragrant and peppery flavor. The steak is cooked to develop a seared crust while maintaining tenderness. A sharp salsa verde adds an herbal and tangy contrast, blending Italian parsley, oregano, cornichons, capers, and red wine vinegar.
Polenta is cooked slowly in chicken stock and half-and-half infused with garlic, thyme, and bay leaf until creamy and smooth. After cooling, it’s shaped and cut to make polenta fries, which are then dusted with flour and fried in canola oil to a crisp exterior, providing texture variation alongside the tender steak.
This composed meal balances savory, creamy, and crisp elements, suitable for a refined dinner featuring complementary flavors and textures. Components like salsa verde can be made ahead to save time on serving day.
Ingredients
Bistro steak:
- 8 ounce flank steak x 4, pieces
- 2 clove garlic
- 1/2 cup extra virgin olive oil
- 2 thyme sprigs, fresh
- 1 teaspoon black pepper
- 2 teaspoons butter
Salsa verde:
- 1 Italian parsley bunch
- 1 clove garlic
- 2 cornichons
- 1/2 teaspoon capers
- 2 oregano sprigs
- 2 tablespoons red wine vinegar
Polenta:
- 1 quart chicken stock
- 3 cups half and half
- 1 thyme sprig, fresh
- 2 clove garlic
- 1 bay leaf
- 8 ounce polenta
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan Cheese grated
Polenta fries:
- 1 cup flour
- 2 cups canola oil
Instructions
Salsa verde:
- *This can be made up to 2 days ahead of serving.
- Remove leaves from parsley and discard stems.
- Remove leaves from oregano and discard stems.
- Place all ingredients in a blender and pulse until finely chopped.
- Store covered in refrigerator until ready for use.
Polenta fries:
- In preparation for the fries, the polenta should be made a day before serving.
Polenta:
- Combine chicken broth, half-and-half, thyme, garlic and bay leaf in a medium saucepan and bring to a boil.
- Remove from heat and strain.
- Pour liquid back into saucepan and bring to a boil.
- Add polenta slowly in a stream to the boiling liquid, stirring constantly. Continue stirring until polenta is cooked. It will be cooked when it begins to pull away from the edges of the pan.
- Remove from heat and add salt, pepper and cheese. Adjust seasoning to taste preference.
- Pour polenta into a wax paper lined 9×13 inch (22x 33 cm) cake pan and allow to come to room temperature.
- Cover and refrigerate until solid.
Polenta fries:
- *To be made immediately before serving
- To remove from cake pan, run a knife around the edge of the pan and upend polenta over a cutting board. Discard wax paper.
- Slice polenta into 1”x3” (2.5 x7.5 cm) batons and dredge in flour.
- Heat canola oil in large skillet over high flame until very hot—polenta should sizzle when put in oil.
- Fry polenta until crispy and hot all the way through, approximately 3 minutes on each side.
- Drain and serve immediately.
Steak:
- *The steak will need to be marinated for at least 4 hours before cooking, but it can marinate for longer.
- Combine steaks, garlic, olive oil and thyme in self-sealing plastic bag. Refrigerate for at least 4 hours.
- Remove steaks from marinade. Sprinkle both sides with salt and pepper.
- Heat large skillet over medium high flame.
- Once pan is hot, add 1 TBSP butter and allow to melt.
- Add steaks to hot pan and cook for 3 minutes on one side.
- Turn steaks over, add remaining butter and cook another 3 minutes.
- Remove steaks from heat and allow to rest 2 minutes before serving.
Plating the dish:
- Carve steaks on a sharp diagonal into 3 or 4 pieces.
- Place on warmed plate in overlapping pieces.
- Drizzle with Salsa Verde and add 3 polenta fries to each plate.
Notes
User Reviews
Overall Rating
4.9
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