Tuscan Grilled London Broil and Polenta Over Wilted Greens

Beef top round steak is marinated in dressing and parmesan cheese, grilled and served with polenta, Swiss chard, asiago cheese, basil, and tomatoes.

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Ingredients:

• 1 cup Bottled Roasted Garlic Vinaigrette Salad Dressing, divided
• 1 Tbsp Grated Parmesan Cheese
• 1 1/2 lb. boneless Top Round Beef Steak, 1-inch thick
• 1 lb. Refrigerated Polenta, cut into 1/2" slices
• 2 Tbsp Sun-dried tomatoes, packed in oil, drained and julienned; reserving 2 Tbsp of their oil
• 2 Bunches Red Swiss Chard (about 1 1/2 lb.), tough stems removed, roughly torn into pieces
• 1/4 cup Shredded Asiago Cheese
• 2 Tbsp Fresh Basil, chopped

Method

Place 3/4 cup dressing, Parmesan cheese and beef steak in a ziplock plastic bag. Marinate for at least 2 hours, refrigerated. While meat is marinating, prepare grill. Over medium coals, place meat and grill 4-6 minutes per side, to desired doneness. Meanwhile, set aside tomatoes and brush slices of polenta on both sides with reserved 2 Tbsp oil from the dried tomatoes and place around sides of grill. Grill on both sides until thoroughly heated. While meat and polenta are cooking, heat a large skillet with a lid, along with remaining 1/4 cup salad dressing. Add Swiss chard and cover. Cook for about 5-6 minutes, stirring occasionally until wilted. Place wilted greens on serving platter. Cut polenta into 1-inch cubes and sprinkle over greens. Cut cooked steak, diagonally, across the grain, into thin slices and place over greens. Sprinkle with julienned sun-dried tomatoes, Asiago cheese and chopped basil.

Notes: Swiss chard may be wilted in an iron skillet over the hot coals too.

Number of servings: 5-6 servings.

Submitted By: p.a.harmon
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