STEAK & POLENTA

skillet with potato casserole and serving spoon

INGREDIENTS

8 oz. Hanger steak 
1 tbsp. Olive oil
3 oz. Polenta
3 cups Milk
3 oz. Butter
1 Fl. oz. Cream
1 Clove garlic 
Salt and pepper to taste

METHOD

FOR THE POLENTA

1. Bring the milk, butter, cream, and garlic clove to a boil. Gradually add the polenta in a thin steady stream, whisking constantly until the polenta is incorporated into the water.
2. Cook for 8 minutes stirring gently. Taste & season with salt & pepper.

FOR THE STEAK

1. Season steak with salt and pepper. Heat olive oil in a large pan over high heat. When the pan is ready, add steak & cook for 6 to 8 minutes until medium rare.
2. Transfer to a plate, cover loosely with foil, and let rest (about 5 to 10 minutes).
3. Slice steak and serve with polenta and a glass of Campo Viejo Reserva. Salud!

 

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