• 1 pound flat iron steak (skirt steak will work as well) • 2 Tbs. extra-virgin olive oil
• 2 Tbs. soy sauce
• 1 Tbs. crushed red papper
• Pinch of salt and pepper

FOR THE CHIMICHURRI: • 1 Bunch parsley
• 1 Bunch cilantro
• 5 Garlic cloves

• 2 Tbs. fresh oregano (2 tsp dried)
• 1 Tsp crushed red pepper (or a little less for less heat)
• 2 Tbs. white wine vinegar
• Pinch of coarse salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1 (pound) tube original flavored polenta, cut into 1/2-inch slices


1. Place the steak in a large sealable plastic bag and add the remaining marinade ingredients. Seal and chill for at least two hours.

2. Place all the chimichurri ingredients (minus the oil) in a large food processor. While running, slowly add the oil in a thin stream until you get a nice loose chimichurri consistency.

3. Remove the steak from the marinade and pat it dry. Heat a Tbs. or so of oil in
a sauté or grill pan. Sear the steak on side for about five minutes. Flip and sear on the other side for five more minutes. Cover and rest for about 10 minutes. This will be for medium rare. Add 2 more mins per level of doneness.

4. While the steak rests, heat another Tbs. or so of oil back in the pan. Add the polenta rounds (in layers if needed) and sear on one side for three minutes. Carefully flip and sear another three minutes.

5. Serve the polenta rounds topped with sliced steak, and a good drizzle of the chimichurri sauce.