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Chef Diana
Chef Diana

Grilled Skirt Steak with Goat Cheese Polenta

Now that we have two feet in Spring, it’s time to get back behind the grill. Skirt Steak is an affordable beef cut that takes on flavor super well, and loves the high heat of the grill. We’re charring some scallions, too, and whipping those into a gorgeous compound butter that melts over the steak, and creamy goat cheese polenta brings the whole thing together. Come cook with us!

Shoutout to our partners!


Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes


For the steak:
● 2 pounds skirt steak or flank steak
● Juice of two lemons
● 1⁄3 cup low-sodium soy sauce
● 1⁄4 cup olive oil
● 1⁄4 cup worcestershire sauce
● 2 tablespoons apple cider vinegar
● 1 tablespoon dijon mustard
● 1 teaspoon dried oregano
● 1 teaspoon dried basil
● 1 teaspoon dried thyme
● 1⁄2 teaspoon smoked paprika
● 2 teaspoons minced garlic
● 1 teaspoon black pepper
● 1⁄2 teaspoon red pepper flakes

For the Charred Scallion Butter:

● 1 bunch scallions
● Zest of one lemon
● 1 teaspoon lemon juice
● 1⁄2 cup (1 stick) butter, at room temperature

For the Goat Cheese Polenta:
● 2 1⁄2 cups no-salt added chicken or vegetable stock
● 1⁄2 cup polenta (coarsely ground cornmeal)
● 2 tablespoons butter
● 2 ounces goat cheese
● 1⁄4 cup grated Parmigiano Reggiano
● Salt and pepper, to taste


1. Make the charred scallion butter:
Heat a large cast-iron skillet over high until smoking hot. Add scallions and
cook, turning occasionally, until evenly blackened, 8–10 minutes. Transfer to a
cutting board and let cool; coarsely chop.
Mix scallions, lemon zest, and lemon juice into butter in a medium bowl until evenly
blended; season with salt and pepper.

2. Make the Polenta:
Bring the stock to a boil in a medium saucepan.
While whisking, add the polenta along with about 2 teaspoons of salt.
Reduce the heat to low and simmer covered, for 25-30 minutes, until the
polenta is cooked through.
Remove the pan from the heat and stir in the butter, goat cheese and
Season to taste with salt and pepper.
3. Marinate the steak:
In a shallow dish or large ziploc bag, combine the lemon juice, soy sauce, olive
oil, worcestershire, apple cider vinegar, dijon, oregano, basil, thyme, paprika,
garlic, and black and red peppers. Add the steak to the mixture and return to
the fridge to marinate for 30 minutes to one hour.

4. Cook the steak:
Preheat a grill or a grill pan until it is very hot, near 500oF. Remove steak from
its marinade and discard any remaining marinade. Sear the steak on the hot
grill for 3-4 minutes per side, until the internal temperature reaches 130oF**.
Move the steak to a plate to rest, and top with a scoop of charred scallion


butter. Allow the steak to rest for 5 minutes before slicing.
5. Slice and serve:
Slice the steak against the grain into thin strips and serve alongside or on top
of the goat cheese polenta, with more charred scallion butter if you want!
** The USDA recommends a minimum internal temperature of 145oF