Servings: 4
Preparation: 15 minutes
Cooking: 14 to 20 minutes
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 creamy polenta
250 ml (1 cup) milk
250 ml (1 cup) cream 35%
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
Preheat the oven, rack in the center to 200 °C (400 °F).
Salt and pepper the meat.
In a bowl, mix the paprika, coffee, maple syrup, onion and garlic powder, herbes de Provence and oil.
Coat the meat with the prepared mixture.
On a grill or in a ridged pan, sear the meat, 2 minutes on each side.
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!
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.
On a baking sheet, spread the tomatoes and cook in the oven for 6 to 8 minutes.
In a saucepan, bring the milk, cream, broth, garlic, thyme to a simmer, simmer for 10 minutes.
Over medium-low heat, while stirring with a whisk, pour in the semolina in a drizzle and, without stopping stirring, let the semolina absorb all the liquid, for about 10 minutes, to obtain a thick consistency.
Add the butter and parmesan. Check the seasoning.
In each plate, spread the creamy polenta, meat, tomatoes and decorate with microgreens or greens.
