Marinated for Rancher’s Reserve London broil:
2 cups red wine
1/4 cup balsamic vinegar
2 tablespoon fresh rosemary
2 tablespoon chopped fresh thyme.
1/4 cup chopped fresh garlic
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
Marinate flank steak for 24 hours. Remove from marinate brush with olive oil. Season with salt and pepper and grill to temp. Slice meat on a bias and serve with rosemary polenta squares.
Polenta:
2 cups of polenta
1 rosemary sprig
6 cups of milk
1 teaspoon salt
2 cups grated parmesan cheese
Heat milk with salt and rosemary sprig just below boiling, remove rosemary sprig and mix in polenta stirring with a wooden spoon. Sprinkle in parmesan cheese. Spread mixture on a cookie sheet lined with parchment. Allow to cool in the fridge for 2 hours. Cut into squares brush with olive oil, season with salt and pepper and grill lightly.
Prepared by: Chef Tim Farley, Executive Chef Humpy’s Great Alaskan Alehouse