Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

in Beef, Goat cheese, Grains & Rice, Polenta & Grits, Wine

Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

I installed the Everyday Food app on my iPod a couple of weeks ago. Besides Book Worm and Bejeweled 2, it’s my favorite app. Once a day – usually at some ungodly hour – it dings to tell me that there’s a new recipe waiting. (I really need to leave it some place other than the nightstand.) The beauty of Everyday Food is that the recipes are quick and easy and the ingredient lists are short and basic. All things that I want (and need) in dinner these days.

Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

The real beauty is that after one of those 4am dings earlier this week, we had dinner. There was flank steak in the freezer, goat cheese and thyme in the fridge to up the ante on the polenta, and an excellent Port in the wine rack to up the ante on the sauce. We make our own wine and our Port is killer. After going nearly a year without a glass, I can find almost any excuse to pop open a bottle 🙂 And this recipe was definitely as good an excuse as any!

Flank Steak with Balsamic-Port Reduction and Goat Cheese Polenta

Juicy flank steak and a sweet & sour balsamic port sauce served over cheesy polenta.


  • For the steak:
  • 1 1/2 lb flank steak
  • Olive oil
  • Salt
  • Fresh ground pepper
  • For the reduction:
  • 3/4 cup balsamic vinegar
  • 1/4 cup Port
  • For the polenta:
  • 4 cups water
  • 1 cup cornmeal
  • 1 tsp salt
  • 4 oz goat cheese
  • 1 1/2 tsp fresh thyme leaves
  • 1 Tbsp butter
  • Fresh ground pepper


  1. For the steak: Heat grill to medium-high. Rub steak with olive oil and season liberally with salt and pepper. Put on the grill for 6-8 minutes each side. Remove from the grill and let rest for 10 minutes. Add any 'resting liquids' to the reduction. Thinly slice steak against the grain.
  2. For the polenta: While steak is cooking, bring water to boil in a 2 quart sauce pan over high heat. Whisk in cornmeal and salt and reduce heat to low. Cook for 10 minutes, whisking occasionally. Add goat cheese, thyme leaves, butter, and fresh ground pepper. Whisk until smooth and remove from heat.
  3. For the reduction: Bring balsamic vinegar and port to a boil. Reduce by 1/2, stir in 'resting liquids,' and remove from heat.
  4. Divide polenta between 4 bowls. Top with steak slices and balsamic-port reduction.


Yields: 4 servings

Heavily revised from Everyday Food

Estimated time: 45 minutes

12 comments… add one
  • This just looks amazing. I’ve been on a major polenta kick lately, but haven’t thrown any goat cheese in. Think I’ll have to do that tomorrow…

  • Sounds like a perfect excuse for me to pick a bottle of port!

  • LOL I love the title of this! I am glad you are enjoying the app! Oh, and I am a huge Bejeweled Blitz fan! 😉 Awesome!

  • Whoa this looks absolutely dreamy! I wish I had an iPhone just for this app.

    It’s so cool that you make your own wine! I’m impressed.

  • Oh YUM! I like preparing flank steak because 1.)It’s steak and 2.)It’s cheap. This recipe looks awesome and I will definitely be trying it!

  • This looks very tasty and, dare I say, sexy. Sexy food is good.

  • Oh baby this looks super yummy!!

  • amber

    How do you make your own port wine? Are you signed up somewhere, or do you make it at home? Its my husbands favorite wine, so I am curious! Thanks!

  • Goat cheese polenta?! yummm! And I want that app! (well I must get an iphone first 🙂

  • Amber – we actually make our own. It’s not terribly difficult and is obviously very rewarding 🙂 Check to see if you have a wine/beer supply store in town – they can get you going if you’re interested in doing it at home!

  • Oh lord, this goat cheese polenta sounds dreamy. I love goat cheese and have had polenta on the brain so it looks like I will be making this soon! Thanks for the recipe! 🙂

  • Gabriel Walker

    my sister is super addicted to Bejeweled 2. she plays it from afternoon to midnight. i find it quite an interesting game.*’*

Leave a Comment