Our Favorite Recipes

Grilled Polenta with Spicy Steak*

Some unique recipes can be prepared using a cast iron skillet on your Big Green Egg. In this case, both the flank steak and polenta are cooked in the skillet directly on the cooking grid.



4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/4 teaspoon freshly ground black pepper
1 pound flank steak, trimmed
18 oz. tube of polenta, cut into 8 slices
1 ripe, peeled avocado, sliced
1/2 cup fresh cilantro leaves
1/2 cup (2 oz.) crumbled queso fresco
1/2 cup fresh salsa
lime wedges


Grill Setup
Fill your Big Green Egg with charcoal and light. Bring the Egg to 500 degrees. If desired add wood chips that have been soaked for 30-45 minutes (suggest a fruity chip with this recipe). Place your cooking grid. Add an additional tablespoon of canola oil (not specified in ingredients) to a cast iron skillet, place it on the cooking grid and allow it to rise to temperature. Note that you can also use the Big Green Egg half-moon griddle for this recipe.


Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chili powder and pepper, rub evenly over the flank steak on both sides (this may be done in-advance).


Brush 1 remaining teaspoon oil over both sides of polenta slices, sprinkle evenly with remaining 1/4 teaspoon of salt.


Add the steak to the hot skillet and cook 6 minutes on each side. Remove steak from pan, let stand 5 minutes, cut steak diagonally across the grain into thin slices.


Add polenta slices to the pan and cook 3 minutes on each side until browned. Remove the skillet and shut down your Egg allowing it to cool.


Arrange 2 polenta slides on each of 4 plates, divide avocado evenly among servings, top each serving with 3 ounces of steak (3 slices), 2 tablespoons of cilantro leaves, 2 tablespoons of queso fresco and 2 tablespoons of salsa. Serve with lime wedges.


This is a fantastic, flavorful dish that is great on a summer evening.


Beer recommendation: Corona with lime.
*Adapted from Cooking Light, June 2010

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