Flank steak with polenta is the kind of dish that hugs the heart. You know that Sunday family lunch, with the aroma of beef slowly cooking and cheese melting into creamy polenta? That’s exactly it. This combination of textures and flavors is pure comfort and one of the most beloved recipes in Brazilian home cooking.
More than a simple meal, flank steak with polenta represents the perfect balance between the meat’s intense flavor and the buttery softness of the polenta. Here you’ll learn, step by step, how to prepare this dish so it comes out falling apart from the pressure cooker, with a rich, enveloping sauce.
Get ready: once you make it, you’ll want to repeat it often.
Flank Steak with Polenta Recipe
Below you’ll find the complete recipe for creamy flank steak with polenta, made in the pressure cooker and loaded with cheese — the kind that wins over every palate.
Ingredients:
For the beef:
- 1 kg (2.2 lb) of cleaned flank steak, cut into large pieces
- 2 tablespoons oil or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 ripe tomatoes, chopped
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt and black pepper to taste
- Smoked paprika and cumin (optional)
- 1 cup hot water
- Chopped parsley to finish
For the creamy polenta:
- 1 cup fine cornmeal (fubá mimoso)
- 4 cups water
- 2 tablespoons butter
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Salt to taste
Directions:
1. Sear the meat
Heat the oil in the pressure cooker and add the flank steak pieces. Sear well on all sides until nicely browned — this step is essential for flavor and color.
2. Sauté the aromatics
Remove the meat and, in the same pot, use the browned bits to sauté the onion, garlic, and tomato. This trick releases the flavor stuck to the bottom and intensifies the sauce.
3. Pressure-cook
Return the meat to the pot, add the tomato paste, bay leaf, seasonings, and hot water. Close and cook under pressure for about 50 minutes.
4. Shred and finish the sauce
After the pressure releases naturally, open the cooker. The meat should be falling apart. Remove the pieces, shred, and discard excess fat.
Return the shredded meat to the cooking liquid, adjust salt, and finish with chopped parsley.
5. Make the creamy polenta
In a bowl, dissolve the cornmeal in part of the cold water. Then cook over low heat with the remaining water, stirring constantly.
When it starts to thicken, add the butter and salt. Keep stirring for about 30 minutes until very creamy.
Turn off the heat and stir in the cheeses until completely melted.
6. Assemble the dish
In a baking dish, spread a generous layer of polenta. Top with the meat and sauce, then finish with more mozzarella and Parmesan.
Bake for 10 minutes to gratin and serve piping hot.
Golden Tips
- Use good-quality flank steak: choose meat with firm fibers and a little fat. This ensures flavor and a juicy texture.
- Don’t skip searing: that’s where the deep flavor of flank steak with polenta is born.
- Nail the polenta texture: for extra creaminess, add a bit more water while cooking.
- Lump-free polenta: dissolving the cornmeal in cold water before cooking is the secret to a silky texture.
- Finishing touch: add a drizzle of truffle oil or a pinch of nutmeg to the polenta for irresistible aroma.
- Smart leftovers: leftover meat makes great filling for lasagna, savory pie, or shepherd’s pie–style casseroles.
Delicious Variations
Flank steak with polenta is a perfect base for countless creative versions. Here are some ideas to change things up:
Flank Steak with Polenta and Double Cheese
For cheese lovers, double the mozzarella and finish with freshly grated Parmesan for gratin.
Flank Steak with Soft Polenta
If you prefer a looser, creamier texture, add half a cup of extra water at the end of the polenta’s cooking time.
Flank Steak with Polenta and Red Wine
While cooking the meat, replace half of the water with dry red wine. The sauce gains body, aroma, and a beautiful color.
Flank Steak with Polenta and Mushrooms
After shredding the meat, sauté sliced mushrooms (shiitake or button) in butter and add to the sauce. The flavor becomes sophisticated and striking.
Flank Steak with Polenta in White Sauce
Layer polenta, meat, and béchamel in turns. Finish with Parmesan and bake. An irresistible Italian touch.
How to Serve and Pair
Flank steak with polenta is a complete dish, but it pairs beautifully with simple sides:
- Fresh salads: arugula with cherry tomatoes and olive oil.
- Wines: light reds like Merlot or Pinot Noir.
- Artisanal bread: perfect for mopping up every last bit of sauce.
- Herb olive oil: a few drops at the end enhance the flavors.
For a special lunch, serve in individual bowls and finish with grated Parmesan and fresh herbs. It’s elegant and irresistible.
Frequently Asked Questions (FAQ)
Can I make flank steak with polenta without a pressure cooker?
Yes, but the cooking time increases to about 2 hours over low heat, until the meat is very tender.
Can I substitute another cut for flank steak?
Absolutely! Shank, chuck, or shoulder work very well — the key is to cook until it falls apart.
What’s the best cheese for polenta?
Mozzarella and Parmesan are classics, but you can use minas padrão, gorgonzola, or even creamy requeijão.
Can I freeze flank steak with polenta?
Yes! Store in separate containers and freeze for up to 3 months. To reheat, go straight to the microwave or warm over low heat with a little water.
Can I use instant polenta?
Yes, but the flavor and texture of traditional polenta are much richer. If you use instant, follow the package instructions and finish with plenty of butter and cheese.
Conclusion
Flank steak with polenta is the definition of comfort food. Every bite combines tender meat with buttery flavor and the salty touch of melted cheese. It’s the kind of dish that turns an ordinary day into a special moment.
Whether for a Sunday lunch or a dinner to impress, this recipe is a guaranteed success. And best of all, it’s simple, practical, and delicious — a true hug in the form of food.
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