Balsamic Flank Steak with Polenta and Roasted Tomatoes

I do not know if you are like me. I subscribe to a handful of magazines and look forward to the time of the month they arrive. It typically takes me a while to look through them and some I eagerly thumb through marking off recipe after recipe. Others, I put on the shelf and never look back. This was not the case with March's Everyday Food.

This has always been one of my favorite magazines; but recently, I had not been feeling it. March arrived and it had the feel of Spring, which I guess I have been needing in this cold weather. I instantly found recipe after recipe I wanted to prepare. As of now, I have prepared seven recipes out of the magazine-all winners, with four more planned. Which considering the size of this little magazine is pretty spectacular.

One of my favorite articles was a list of 50 no recipe meals. The Hub, which is true with most men, does not like to read directions. He sees a recipe as nothing but a list of directions for him to have to follow. He has a desire to cook, but on his own terms. This list was just perfect and filled with lots of great, quick, healthy ideas. We have decided we will choose a few for him to make so that he can have some dinner experience.


One of the meals I prepared this past week was the Balsamic Skirt Steak. It has been quite a while since we have had red meat in our home, so, I figured I'd toss things up a bit. I could not find skirt steak at the store, so went with flank steak. I discovered flank steak about two years ago thanks to one of Rachael Ray's recipes and it is one of my favorite cheap cuts of meat. It cooks quickly, requires minimal prep and tastes great. What is not to love?

This meal is definitely a winner. I made the recipe with no tweaks other than switching up the steak. The polenta did leave a little to be desired. I think next time I would amp up the flavor a bit. I don't think I salted it quite enough and I prefer polenta made with some milk à la Barefoot Contessa. The roasted tomatoes were a welcome relief to typically tasteless winter tomatoes.



The other great thing? It provided enough leftovers to throw together a great steak salad the next day for lunch.