Fabio Viviani Week: Marinated Skirt Steak with Creamy Polenta

177 Days Until TASTE TEST meets the world!



So, I suppose I have to pick a favorite of all of these recipes, which is nearly impossible. But if I had to, it would be this one. The steak was a little on the “herby” side for me, but the polenta was so rich and satisfying that it all came together perfectly for me.




by Chef Fabio Viviani (Courtesy of Bertolli Olive Oil Website)


Serves 4 | Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 45 minutes


1 1/2 lbs. skirt steak, cut into 4 (6oz.)


6 Tbsp. Bertolli® Extra Virgin Olive Oil, divided


10 fresh sage leaves


3 sprigs fresh thyme, leaves removed


1/2 bunch fresh rosemary


4 to 5 large cloves garlic


1 cup heavy cream


Salt and fresh ground black pepper


2 cups water


1 cup mediumgrain
yellow polenta


1 cup grated Parmesan cheese, plus more for garnish


1 package (4 oz.) cream cheese, cut into chunks


4 springs fresh rosemary or thyme


Trim fat from skirt steak, leaving a little for flavor. Place in baking dish and drizzle with 2 tablespoons Bertolli Extra Virgin Olive Oil.
Finely chop sage, thyme, rosemary and 2 cloves garlic. Add to steak and marinate 10 minutes.


For polenta, heat 2 tablespoons Bertolli Extra Virgin Olive Oil and 2 to 3 cloves chopped garlic in skillet until golden brown. Add heavy cream and season with salt and fresh ground black pepper; let
reduce. Add water. Add polenta, stirring as you add. As it thickens, whisk in Parmesan and cream cheese. Continue stirring 5 to 10 minutes until thick and creamy.


Pour finished polenta on a platter or clean cutting board and top with additional Parmesan and drizzle with 2 tablespoons Bertolli Extra Virgin Olive Oil. Season steaks with salt and fresh ground black pepper and place in hot 12inch skillet over high heat. Cook steak to desired doneness.


Plate steak and arrange polenta on edge of meat. Garnish with sprig of fresh rosemary or thyme and black pepper.

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