Mushroom Marsala Smothered Steak & Polenta.

Mushroom Marsala Smothered Steak & Polenta

For the Steak:

1.5 lb Flank Steak (2-3)

2 tsp Garlic Powder

2 tsp Minced Onion

1 tbsp EVOO

S&P to taste

Season your uncooked Steak with Garlic Powder, Minced Onion, and S&P.  Add Olive Oil and heat on Medium-High heat.  After your pan is hot, add your Steak and cook about 5 minutes per side or to desired 'doneness.'  I'm all about super well done, which makes me a rarity in the cooking world.

For the Polenta:

recipe by: Giada De Laurentis

6 cups Cold Water

2 tbsp Salt

1 3/4 cups Yellow Cornmeal

3 tbsp Unsalted Butter

My Polenta got a little bit chunky using this exact recipe.  What I would do is bring 5 cups of Cold Water to a boil and use the remaining cup to mix with the Yellow Cornmeal before slowly pouring it into the boiling water.  This will prevent chunking. 

For the Mushroom Marsala Sauce:

2 cups Cremini Mushrooms (or your fav kind)

1 cup Marsala Wine

1 tsp Thyme

1 tbsp EVOO

Heat your EVOO in a pan and add Mushrooms.  Cook until soft, then add your Thyme and allow to cook for about 1 minute.  Add your Marsala and simmer until the sauce reduces.