PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
Instant polenta is quickly made and served with goat cheese and sun-dried tomatoes alongside grilled asparagus and pesto-brushed flank steak. Easy and delicious.
Grilling is great because a) you get to be outside and socialize with everyone while you cook, and b) you won’t get the house all heated up with the oven going. This meal is completely cooked on the grill, except for the creamy polenta, which only takes about 5 to 10 minutes on your stovetop—a perfect summer-approved meal! summer meals should always be quick and easy, ya know? 
I love grilling, I love olive oil, and I love all Italian food.
I wanted to create a recipe that was easy, delicious, and definitely perfect for a summer grill-out. I think I can check off all three items because HO-LEE crap is this a good meal!
The creamy polenta is totally flavor packed thanks to the fact that I stirred in a great deal of goat cheese and sun-dried tomatoes. It pairs perfectly with the pesto-rubbed flank steak and garlicky grilled asparagus. The steak and asparagus both have a little smokiness going on from the grill, and it’s beyond fantastic!
The best bites are when you get a little bit of everything on your fork—so satisfying!
I served this meal with a very simple arugula salad dressed with lemon juice and olive oil, and topped with really good shaving of parmesan.
- Yield: 6 servings 1x
Ingredients
FOR THE STEAK:
- 2 lbs flank steak
- 1/4 cup Colavita Pesto Sauce
- 1 tbsp Colavita White Balsamic Vinegar
- Rachael Ray Malabar Black Peppercorns
- Rachael Ray Salt from the Sea
FOR THE ASPARAGUS:
- 2 bunches thick asparagus
- 1 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
- Rachael Ray Malabar Black Peppercorns
- Rachael Ray Salt from the Sea
FOR THE POLENTA:
- 2 garlic cloves (minced)
- 1 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
- 4 cups chicken stock (homemade is best!)
- 1 cup Colavita Polenta
- 1/4 cup heavy whipping cream
- 4 ounces soft goat cheese
- 1/3 cup Colavita Sun-Dried Tomatoes (chopped)
- scant 1/4 cup grated parmesan
- Rachael Ray Malabar Black Peppercorns
- Rachael Ray Salt from the Sea
TO SERVE:
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh chives
Instructions
FOR THE STEAK:
- Pat the steak dry with paper towel. Heat your grill to about 350 or 400 degrees.
- In a small bowl, mix together the pesto and balsamic. Rub all over the steak. Season both sides with salt and pepper and place on the hot grill. Cook for about 10 minutes, flipping once, or until desired doneness is reached.
- Allow the steak to rest for 10 minute on a plate tented with foil, prior to slicing.
FOR THE ASPARAGUS:
- Wash and trim the asparagus. Drizzle with the garlic olive oil, and season with salt and pepper.
- Carefully place on the grill, and grill for 5-10 minutes, until slightly charred and tender.
FOR THE POLENTA:
- Heat the garlic olive oil in s all pot over medium-high heat. Add in the garlic and salute for just a minute, until fragrant. Add in the chicken stock and bring to a boil.
- Reduce the heat to medium-low. While whisking, add the polenta in a stream. Continue to stir and cook for 5-6 minutes, until tender and thick. Remove from heat and add in the goat cheese, sun-dried tomatoes, and parmesan. Stir until the cheese is melted. Season, to taste with salt and pepper.
TO SERVE:
- Scoop the polenta onto a platter. Arrange the asparagus around the outside, and place the sliced steak on top of the polenta. Pour any accumulated juices over top (don’t be scared about it looking weird, this is where so much flavor is!). Scatter the fresh herbs over the top, and serve immediately!
- Category: Main, Meal, Secondi
- Cuisine: Italian-Inspired
