Roasted Hangar Steak with Creamy Polenta

Pair with HALL “Ellie’s” Cabernet Sauvignon

Hangar Steak
2 garlic cloves, minced
1 tablespoon rosemary, minced
4 tablespoons olive oil
1 1/2 pound hangar steak, trimmed
Salt and pepper to taste

Place garlic, rosemary and half of the olive oil in a zip-top bag, add the beef and marinate (refrigerated) for at least 30 minutes and up to 2 hours.
Preheat oven to 425 degrees. Remove beef from marinade and sprinkle evenly with salt and pepper. On the stovetop, heat remaining olive oil in an oven-proof sauté pan or cast iron pan over medium-high heat, and heat until almost smoking.   Add beef and sear on one side until browned, about 3-4 minutes. Turn beef over and place pan in the oven for 6-8 minutes or until cooked to desired doneness. Remove to a cutting board and rest for 10 minutes before carving.

Creamy Polenta
3 cups milk
1 tablespoon fresh oregano, chopped
6 cloves garlic, peeled
3 cups chicken stock
1 1/2 cups polenta    
1 1/2 tablespoons butter, cut into small pieces
1 cup Parmagiano Reggiano, grated
Salt to taste

Simmer milk with oregano and garlic in a large saucepan over low heat for 20 minutes, then strain solids.   While the milk simmers, bring chicken stock to a boil. Add strained milk and return to a boil.  Slowly whisk in the polenta and reduce heat to low.

Whisk polenta gently for 20-30 minutes until polenta resembles a porridge.  Add butter one piece at a time, followed by the cheese.   Whisk to incorporate.   Set pan over low heat until ready to serve.

To assemble, slice beef against the grain and serve on top of polenta.  Garnish with a sprig of rosemary and serve with roasted vegetables. Serves four.