skirt steak with polenta and roasted tomatoes... 35 minutes

the goods:
2 pints grape tomatoes
1 bunch callions, white and green parts seperated and cut into 1-inch pieces
2 tablespoons olive oil
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated parmesan
1 and 1/2 lbs. skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar



Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender amd some skins have split 15 minutes; toss with scallion greens.

Heat remaining tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper; add to skillet. Cook, turning once 5-7 minutes on each side for medium-rare (depending on the thickness of your particular steak). Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).



Meanwhile, add 1 teaspoon salt to boiling water; gradualy whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Add vinegar to skillet, and boil over high heat until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak.

Slice steak and serve with vinegar sauce, polenta, and tomatoes.