Marinade:
1-1/2 cups olive oil
6 each lemons, thinly sliced
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
6 each shallots, thinly sliced
6 each garlic, thinly sliced
Creamy Polenta:
Yield: About 13 cups
2 quarts chicken stock
3 cups heavy cream
1 tablespoon minced garlic
1 tablespoon minced shallot
salt and pepper to taste
1 pound (3 cups) quick-cooking polenta
12 ounces (1-1/2 cups) grated Parmesan cheese
Vegetable Sauté:
1/4 cup minced shallots
2 tablespoons minced garlic
3/4 cup olive oil
1-1/2 pounds (6 cups) 3 large zucchini, halved lengthwise, sliced
3 cups chicken stock
3 cups dry white wine
6 cups cherry tomatoes, halved if large
8 ounces (1-1/2 cups) pitted Kalamata olives
1/2 cup fresh basil chiffonade
1/2 cup butter
salt and pepper to taste
Preparation
Marinade:
Combine marinade ingredients in hotel pan. Add veal flank steaks, turn to coat. Cover and marinate in refrigerator 3 hours.
Creamy Polenta:
Combine stock, cream, garlic, shallots, salt and pepper in large saucepot, bring to a boil. Slowly whisk in polenta. Reduce heat to low. When polenta is just thoroughly incorporated, 1 to 2 minutes, stir in cheese. Consistency should be smooth and creamy, but not runny. Remove from heat. Cover and keep warm in bain marie.
Vegetable Sauté:
Per portion: Sauté 1 teaspoon shallot and 1/2 teaspoon garlic in 1 tablespoon oil in small skillet over medium heat 30 seconds. Add 1/2 cup zucchini, sauté 1 minute. Add 1/4 cup each stock and wine. Reduce until slightly syrupy.
Add 1/2 cup tomatoes, 2 tablespoons olives and 2 teaspoons basil, cook 1 minute. Remove from heat, stir in 2 teaspoons butter. Season with salt and pepper.
For Service:
Per portion:
Remove 1 veal flank steak from marinade. Grill veal 7 to 9 minutes to medium doneness, turning occasionally. Plate with 1 cup Vegetable Sauté and 1 cup Creamy Polenta. Garnish as desired.
Recipe Developed by Executive Chef Margot McCormack, Margot Cafe, Nashville, Tennessee,
Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board
