This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta.
The dish starts by marinating thinly sliced sirloin in a potent blend of olive oil, balsamic vinegar and garlic. Because the steak is so thinly sliced, it thoroughly absorbs the marinade and cooks almost instantly on the grill.
The steak then gets served over polenta. This recipe calls for slicing a tube of prepared polenta into rounds, then brushing them with oil and briefly grilling them. Strips of steak then are piled onto each round and topped with sour cream blended with chives and shallot.
But for an alternative, cut that same tube of polenta into bite-size chunks. Toss the chunks in a saucepan with 1/2 cup of milk and a bit of grated Parmesan cheese. Heat and stir until smooth and creamy. Spoon some of the soft polenta onto serving plates, then top with steak and a dollop of sour cream.