Seared ‘Steak’ Medallions with Plum Sauce over Scallion Parmesan Polenta

SEARED ‘STEAK’ MEDALLIONS with PLUM SAUCE over SCALLION PARMESAN POLENTA

2-3 pounds london broil/flank steak or portabella mushrooms
equal parts cinnamon, ginger, and clove for rub totaling 6 tablespoons
olive oil
10 plums, peeled and chopped
½ vidalia onion, finely chopped
¼ cup orange juice
½ bottle cabernet sauvignon
corn starch slurry (1 tablespoon cornstarch, 1 tablespoon water)
3 cups yellow cornmeal
3 cups vegetable stock
½ cup grated parmesan cheese
2 bunches scallions, green part chopped small
salt and pepper

For ‘steak’:

1. If you have a large flank steak, skip and cutting or prepping of the meat. Go to Step 2. If you have London Broil in a large ‘roast’ sized piece, slice it WITH the grain into 1 and ½ inch thick steaks. (Trust me on the grain, you’ll be cutting across the grain later).
2. Rub spices and oil over steak/mushrooms (gills of mushrooms).
3. Let steaks rest in the fridge for at least 30 minutes.
4. Bring steaks back to room temp.
5. Grill to medium rare over medium high heat.
6. Rest and thin slice on a bias AGAINST the grain.
7. Pour sauce over steak and serve with reserved sauce at the table.

NOTE: For mushrooms, grill cap side down first until liquid has started to bubble and spices have been cooked into mushroom.

For sauce:

1. Melt butter and add onions and salt to sweat. sauté until soft.
2. Add chopped plums and cook until softened.
3. Add wine and bring to slow boil for 2 minutes.
4. Add in batches to food processor or blender and pulse until totally blended.
5. Strain sauce back into pan and return to medium-high heat.
6. Add slurry and stir until thickened.
7. Keep warm over low heat, whisking occaisionally to keep smooth.

For the polenta:

1. Bring the stock to a boil.
2. Add the polenta and salt and reduce heat to medium. stir through until the polenta has softened and heated through.
3. Add the cheese.
4. Remove from the heat and stir through the scallion greens.
5. Serve immediately.