Steak with polenta and fried tomatoes
Description
The recipe won't take much time. Preheat the oven to 200 degrees. In a large saucepan, bring 4 cups of water to a boil. On a large baking sheet, place the tomatoes with the white part of the scallions and 1 tablespoon of oil; season with salt and pepper. Roast until the tomatoes are soft, 12 to 15 minutes. Mix in the green parts of the scallions. Meanwhile, add 1 teaspoon of salt to the boiling water. Gradually add the cornmeal. Cook over low heat, stirring occasionally, until the polenta thickens, about 10 minutes. Stir in butter and Parmesan; heat over very low heat. Heat the remaining tablespoon of oil in a large skillet over high heat. Season the steak with salt and pepper and add it to the skillet. Cook, turning once, for 6 to 8 minutes. Transfer to a plate, loosely cover with aluminum foil, and let rest for 5 to 10 minutes. Add vinegar to the skillet and boil over high heat until reduced to 1/2 cup, 5 to 7 minutes. Slice the steak and serve with the vinegar sauce, polenta, and tomatoes. Serve hot.