RH Staff

Yield: 12 servings

12 Veal Flank Steaks (6 lb.), about 8 oz. each

MARINADE:
1 1/2 cups olive oil 6 lemons, thinly sliced
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
6 shallots, thinly sliced
6 garlic cloves, thinly sliced

CREAMY POLENTA:
2 qt. chicken stock
3 cups heavy cream
1 Tbsp. minced garlic
1 Tbsp. minced shallots
to taste, salt and pepper
3 cups quick-cooking polenta
1 1/2 cups grated Parmesan cheese

VEGETABLE SAUTÉ:
1/4 cup minced shallots
2 Tbsp. minced garlic
3/4 cup olive oil
3 large zucchini (1 1/2 lb.), halved lengthwise, sliced (6 cups)
3 cups chicken stock
3 cups dry white wine
6 cups cherry tomatoes, halved if large
1 1/2 cups pitted kalamata olives
1/2 cup fresh basil chiffonade
1/2 cup butter
to taste, salt and pepper

For marinade: Combine marinade ingredients in hotel pan. Add veal flank steaks; turn to coat. Cover and marinate in refrigerator 3 hours.

For creamy polenta: Combine stock, cream, garlic, shallots, salt and pepper in large saucepot; bring to a boil. Slowly whisk in polenta. Reduce heat to low. When polenta is just thoroughly incorporated, 1 to 2 minutes, stir in cheese. Consistency should be smooth and creamy, but not runny. Remove from heat. Cover and keep warm in bain marie. Yields about 13 cups.

Vegetable sautè, per portion: Sautè 1 tsp. shallots and 1/2 tsp. garlic in 1 Tbsp. oil in small skillet over medium heat for 30 seconds. Add 1/2 cup zucchini; saute 1 minute. Add 1/4 cup each stock and wine. Reduce until slightly syrupy.

Add 1/2 cup tomatoes, 2 Tbsp. olives and 2 tsp. basil; cook 1 minute. Remove from heat; stir in 2 tsp. butter. Season with salt and pepper.

Per portion: Remove 1 veal flank steak from marinade. Grill veal 7 to 9 minutes to medium doneness, turning occasionally. Plate with 1 cup vegetable sautè and 1 cup creamy polenta. Garnish as desired.

Recipe Provided By: Executive chef Margot McCormack, Margot Cafe, Nashville.