Steak and Polenta Canape with Beet Spirals

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Servings

Prep. Time 30 mins

Cooking Time

Ingredients

    For Canape

    • 1 tray Harvest Fresh beet spirals
    • 1 tube prepared polenta, sliced in ½” slices
    • Olive oil
    • Green sauce (see recipe) or chimichurri sauce
    • Goat cheese
    • 1 lb grilled marinated skirt steak

    For Green Sauce

    • 3 tablespoons white miso
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons fresh lime juice
    • 2 tablespoons olive oil
    • 4 teaspoons tahini
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon honey, preferably raw
    • 2 cups cilantro leaves with tender stems
    • ⅓ cup sliced chives
    • 1½ teaspoons grated peeled ginger
    • 1 teaspoon ground coriander
    • salt and pepper to taste

    For Steak Marinade

    • 1/2 cup olive oil
    • 1/3 cup soy sauce
    • 4 scallions, washed and cut in ½
    • 2 large cloves garlic
    • 1/4 cup lime juice
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon ground cumin
    • 3 tablespoons brown sugar
Directions
    First prepare sauce or use a prepared chimichurri sauce, this can be made ahead of time
    Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.

    Rinse the food processor and make the marinade for the steak
    In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

    Cook the Polenta Rounds
    Pre-heat oven to 450
    Slice polenta into ½” slices and brush lightly with olive oil on both sides
    Bake for 10 minutes, flip and bake additional 5 minutes
    Remove and reserve

    Roast the Beets which will be used to top the canape
    Toss beets with 1 TBSP olive oil and salt and pepper
    Turn down the oven to 400 F and roast the spirals for approx 15 – 20 minutes, stirring once halfway through
    Remove from oven and let cool

    When you are ready for the steak, take steak out and let come to room temperature

    Heat a grill to med high heat, grill steak 7 minutes per side, remove and let rest at least 10 minutes covered loosely with foil

    Cut steak into bite size pieces

    Assembly
    Spread ½ tsp of green sauce on polenta, top with a small slice of goat cheese then place a piece of steak and top with small bundle of roasted beet spirals.






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