Ingredients

For the steak:

1/3 cup olive oil

1/3 cup balsamic vinegar

1 teaspoon kosher salt

1 teaspoon black peppercorns

4 cloves garlic

1 1/4 pounds sirloin steak, trimmed of fat and very thinly sliced

For the polenta:

1 tube (18-ounces) prepared polenta

2 tablespoons olive oil

Salt and ground black pepper

Garlic powder

For the sour cream:

1 cup sour cream

1 shallot, finely minced

1 tablespoon finely chopped fresh chives

Preparation

  1. In a blender, combine the oil, vinegar, salt, peppercorns and garlic. Purée until smooth, then pour into a stainless steel or other non-reactive bowl. Add the steak, mixing gently to coat, then refrigerate for 30 minutes.

  2. Meanwhile, cut the polenta into 8 slices. Use a pastry brush to lightly coat both sides of each slice with oil. Sprinkle both sides of each slice with a bit of salt, pepper and garlic powder. Set aside until the steak is ready to grill.

  3. In a small bowl, whisk together the sour cream, shallot and chives. Set aside.

  4. Coat the grill racks with cooking spray or oil. Heat the grill to medium-high.

  5. Grill the polenta slices for 3 minutes per side, or until bold grill marks appear. Use a spatula to carefully transfer the slices to serving plates.

  6. Grill the 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.