Grilled Sirloin With Polenta and Sour Cream

“This highly flavorful steak is versatile enough to work for family size dining, as well as party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thin-sliced sirloin in a potent blend of olive oil, balsamic vinegar and garlic. Because the steak is so thinly sliced, it thoroughly absorbs the marinade and cooks almost instantly on the grill. The steak then gets served over the polenta. Ths recipe calls for slicing a tube of prepared polenta into rounds, then brushing them with oil and briefy grilling them. Strips of steak then are piled onto each round and topped with sour cream blended with chives and shallot.”

Ingredients Nutrition


  1. In a ablender, combine oil, vinegar, salt peppercorns, and garlic. Puree until smooth, then pour into a stainless steel or other non-reactive bowl. Add steak, mixing gently to coat, then refrigerate for 30 minutes.
  2. POLENTA: Meanwhile cut polenta into 8 slices. Use a pastry brush to lightly coat both sides of each slice with oil. Sprinkle each side with a bit of salt, pepper and garlic powder.
  3. Set aside until the steak is ready to grill.
  4. SOUR CREAM: In a small bowl, whisk together sour cream, shallot and chives. Set aside.
  5. Heat grill to medium-high. Coat racks with cooking spray or oil,.
  6. Grill polenta slices for 3 minutes per side or until bold grill marks appear.
  7. Use a spatula to carefully transfer slices to serving plates.
  8. Grill steak for 1 minute per side, Mound 1 or 2 slices on top of each polenta round. Top each with a dollop of sour cream.

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