Grilled Pesto Flank Steak over Sun-Dried Tomato and Goat Cheese Polenta with Grilled Asparagus
You guys, it’s almost Summer!
*Colavita sponsored this post in partnership with Honest Cooking. As always, all views expressed are completely my own. Colavita is also offering a $1 off coupon and 15% off their online store to you guys!
Actually, in some places it may as well already be… Yesterday, I somewhat randomly flew down to Florida (as in, literally got the ticket at 4PM the day before…crazy), and it is absolutely Summer weather here. It was 83 degrees when I flew in at 10PM!
Back in Seattle, though, we have had a few completely gorgeous 70+ degree days, where being outside is the most lovely thing in the world! Right before I left, I got to have a little Italian grill-out with Mikey and his parents.
Grilling is great because a) you get to be outside and socialize with everyone while you cook, and b) you won’t get the house all heated up with the oven going. This meal is completely cooked on the grill, except for the creamy polenta, which only takes about 5 to 10 minutes on your stovetop—a perfect Summer-approved meal! Summer meals should always be quick and easy ya know?
I kind of, sort of, freaked out and did a happy dance when I found out I had been chosen to participate in Colavita’s Italian Summer Grilling campaign. I love grilling, I love olive oil, and I love all Italian food.
I wanted to create a recipe that was easy, delicious, and definitely perfect for a Summer grill-out. I think I can check off all three items because HO-LEE crap is this a good meal!
The creamy polenta is totally flavor packed thanks to the fact that I stirred in a great deal of goat cheese and sun-dried tomatoes. It pairs perfectly with the pesto-rubbed flank steak and garlicky grilled asparagus. The steak and asparagus both have a little smokiness going on from the grill, and it’s beyond fantastic!
The best bites are when you get a little bit of everything on your fork—so satisfying!
I served this meal with a very simple arugula salad dressed with lemon juice and olive oil, and topped with really good shaving of parmesan.
PrintGrilled Pesto Flank Steak over Sun-Dried Tomato and Goat Cheese Polenta with Grilled Asparagus
Yield: 6 servings
Ingredients:
for the steak:
- 2 lbs flank steak
- 1/4 cup Colavita Pesto Sauce
- 1 tbsp Colavita White Balsamic Vinegar
-
Rachael Ray Malabar Black Peppercorns
-
Rachael Ray Salt from the Sea
for the asparagus:
- 2 bunches thick asparagus
- 1 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
-
Rachael Ray Malabar Black Peppercorns
-
Rachael Ray Salt from the Sea
for the polenta:
- 2 garlic cloves, minced
- 1 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
- 4 cups chicken stock (homemade is best!)
- 1 cup Colavita Polenta
- 1/4 cup heavy whipping cream
- 4 ounces soft goat cheese
- 1/3 cup Colavita Sun-Dried Tomatoes, chopped
- scant 1/4 cup grated parmesan
- Rachael Ray Malabar Black Peppercorns
- Rachael Ray Salt from the Sea
to serve:
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh chives
Directions:
for the steak:
- Pat the steak dry with paper towel. Heat your grill to about 350 or 400 degrees.
- In a small bowl, mix together the pesto and balsamic. Rub all over the steak. Season both sides with salt and pepper and place on the hot grill. Cook for about 10 minutes, flipping once, or until desired doneness is reached.
- Allow the steak to rest for 10 minute on a plate tented with foil, prior to slicing.
for the asparagus:
- Wash and trim the asparagus. Drizzle with the garlic olive oil, and season with salt and pepper.
- Carefully place on the grill, and grill for 5-10 minutes, until slightly charred and tender.
for the polenta:
- Heat the garlic olive oil in s all pot over medium-high heat. Add in the garlic and salute for just a minute, until fragrant. Add in the chicken stock and bring to a boil.
- Reduce the heat to medium-low. While whisking, add the polenta in a stream. Continue to stir and cook for 5-6 minutes, until tender and thick. Remove from heat and add in the goat cheese, sun-dried tomatoes, and parmesan. Stir until the cheese is melted. Season, to taste with salt and pepper.
to serve:
- Scoop the polenta onto a platter. Arrange the asparagus around the outside, and place the sliced steak on top of the polenta. Pour any accumulated juices over top (don't be scared about it looking weird, this is where so much flavor is!). Scatter the fresh herbs over the top, and serve immediately!
Oh, man. This whole dish just screams SUMMER! So perfect with the holiday weekend coming up! I’m totally in love with that pesto-grilled steak and all that gorgeous grilled asparagus!
Aw thank you so much, Sarah! I’m so excited to start Summer grilling early!
Hi Rach, It looks really good this flank steak nice job and good pictures. I have a couple ideas my friend shared with me for you and a a question he asked.. I will tell you everything he said but I don’t want to overtake your comments section unless you really want me to. Btw I got the beecher’s flagship reserve for the Risotto. What white wine do you recommend using for it?
Ooh perfect! Can you email me?
As for the wine, any dry white would work, like a Pinot Grigio or a Sauvignon Blanc 🙂
Hey Rach, I sent you an email with lots of good stuff info and a friend who is a chef and his contact info that would talk to you. Let me know what you think. Secondly those strawberry tartlets look amazing were they easy to make?
How lovely!! This looks so delicious. Love asparagus.
Thank you so much, Alison!
This looks delicious!!!
Thank you, Liz!