Recipe Intro From feedfeed
Photo by @mlindsayhuptar
1 cup medium cornmeal
1 (1 ½-2) lb. Tri-tip steak
¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
Salt and pepper
In a large saucepan, bring 4 cups of heavily salted water to a boil. Add cornmeal slowly and stir for 1 minute. Reduce heat to low and cook until the polenta is completely cooked and most of the moisture has been absorbed, about 45 minutes (stirring occasionally). Spread polenta onto a parchment-paper lined baking sheet in a ½-in. layer. Cool overnight and cut into 1-in. by 4-in. bars. Set aside.
Season the tri-tip generously with oil, salt, and pepper, and let temper at room temperature for at least 45 minutes. Over low heat heat, grill over wood coals until the center reads 125 on an instant read thermometer. Allow the steak to rest for at least 25 minutes. Season the polenta bars with 2 Tbsp. extra-virgin olive oil , salt and pepper, and grill over high heat until nicely charred. Meanwhile, put the tri-tip back on the grill and heat it through while allowing it to char slightly (about 3 minutes). Let the steak rest for 5 minutes. Place the charred polenta on the plate and gently smash it down. Slice the tri-tip against the grain about ⅛-in. thick. Lay the sliced tri-tip on top of the polenta and cover with chimichurri.
This dish is courtesy of Dan Snowden of Bad Hunter in Chicago and was inspired by the wines from Austerity Wines.