Spice rub flank steak

Servings : 4

Preparation : 15 minutes

Cooking : 14 to 20 minutes

Food and wine pairing : Finca Las Moras Barrel Select Cabernet Syrah San Juan (SAQ)

INGREDIENTS

The flank steak

• 4 Quebec flank steaks
• 30 ml (2 tbsp) sweet paprika
• 30 ml (2 tbsp) ground coffee
• 30 ml (2 tbsp) maple syrup
• 5 ml (1 tsp) onion powder
• 3 ml (1/2 tsp) garlic powder
• 5 ml (1 tsp) Provencal herbs mix
• 60 ml (4 tbsp) olive oil
• Salt and pepper to taste

The roasted tomatoes

• 16 to 24 cherry tomatoes on the vine
• 60 ml (4 tbsp) olive oil 1 sprig of thyme, leaves removed
• Salt and pepper to taste

The polenta creamy

• 250 ml (1 cup) milk
• 250 ml (1 cup) 35% cream
• 500 ml (2 cups) chicken broth
• 1 clove garlic, minced 3 sprigs thyme, leaves removed
• 250 ml (1 cup) fine polenta
• 60 ml (4 tbsp) butter
• 250 ml (1 cup) parmesan, grated
• Salt and pepper to taste

PREPARATION

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. Salt and pepper the meat.
3. In a bowl, mix the paprika, coffee, maple syrup, onion and garlic powder, herbes de Provence and oil.
4. Coat the meat with the prepared mixture.
5. On a grill or in a ridged pan, sear the meat for 2 minutes on each side.
6. On a baking sheet, place the meat and cook in the oven for 8 minutes for rare, 10 to 12 minutes for medium rare. Leave the meat longer if you want to eat it tough and overcooked!
7. In the meantime, in a bowl, coat the tomatoes with olive oil and thyme. Using a knife, prick each tomato to prevent them from bursting during cooking. Add a little salt and pepper.
8. On a baking sheet, spread the tomatoes and cook in the oven for 6 to 8 minutes.
9. In a saucepan, bring the milk, cream, broth, garlic, thyme to a simmer, simmer for 10 minutes.
10. Over medium-low heat, while stirring with a whisk, pour in the semolina and, stirring constantly, let the semolina absorb all the liquid, for about 10 minutes, to obtain a thick consistency.
11. Add the butter and parmesan. Check the seasoning.
12. On each plate, divide the creamy polenta, meat, tomatoes and decorate with microgreens or greens.

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