Chili-rubbed Flank Steak with Cbbage Salad and Polenta Rounds

Today was unloading the climate controlled storage unit. It mostly had Jim’s wine, but it also had my pastels and other artwork. We also got rid of the beautiful but small bed I bought at Conrad’s a long time ago. The charity we took it to here in TN told Jim, “We will have no trouble selling this.” We are having company on Wednesday from VA, so I will probably be blogging my meals after the fact.
Tonight’s meal was really good. Jim was doubtful, but liked it. It was flank steak, polenta and cabbage salad from Martha’s Food TV.
Ingredients:
2T cider vinegar
4 t plus ¼ C EVOO
6 C shredded red cabbage (I used the smallest shredder on the food processor, like KFC slaw, not the linear shredder. My friend Susan in VA told me that what makes KFC coleslaw so good is the shredding size.)
Coarse salt and pepper
1 tube, 18oz, prepared plain polenta
1 T chili powder
1T sugar
1 ½ # flank steak
Directions:
1. Heat the grille.
2. Shred the cabbage. Place vinegar, 3t EVOO and salt and pepper in a large salad bowl. Add the cabbage and mix well. Set on the table.
3. Cut polenta crosswise into 8 equal slices. Heat ¼ C EVOO in a large nonstick skillet over medium heat. Add polenta slices and cook until golden on both sides, about 10 minutes per side. Transfer to a paper-towel-lined plate, season with salt and pepper. (After the fact, you could use 2T) The skillet was really hot so the polenta did not absorb, just crisped.
4. Combine the chili powder, sugar, 1t salt and ¼ t pepper. Coat steak on both sides with the remaining 1t EVOO and coat both sides with the spice mixture. Grille for 10 minutes and let rest for 5. Slice thinly on the diagonal.
I highly recommend this meal. Easy to make and very tasty.