Grilled Skirt Steak with Goat Cheese Polenta

Now that we have two feet in Spring, it’s time to get back behind the grill. Skirt Steak is an affordable beef cut that takes on flavor super well, and loves the high heat of the grill. We’re charring some scallions, too, and whipping those into a gorgeous compound butter that melts over the steak, and creamy goat cheese polenta brings the whole thing together. Come cook with us!

---

Grilled Marinated Steak with Charred Scallion Butter & Goat Cheese Polenta

This steak dish is rich with flavor from a bold marinade, elevated by a charred scallion butter, and perfectly balanced with creamy goat cheese polenta.

Print the Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

For the Steak:

• 2 pounds skirt steak or flank steak
• Juice of 2 lemons
• ⅓ cup low-sodium soy sauce
• ¼ cup olive oil
• ¼ cup Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 2 tsp minced garlic
• 1 tsp black pepper
• ½ tsp red pepper flakes

For the Charred Scallion Butter:

• 1 bunch scallions
• Zest of 1 lemon
• 1 tsp lemon juice
• ½ cup (1 stick) butter, at room temperature

For the Goat Cheese Polenta:

• 2½ cups no-salt-added chicken or vegetable stock
• ½ cup polenta (coarsely ground cornmeal)
• 2 tbsp butter
• 2 oz goat cheese
• ¼ cup grated Parmigiano Reggiano
• Salt and pepper, to taste

Instructions

1. Char the Scallions: Heat a cast-iron skillet over high until smoking. Add scallions and turn occasionally until blackened (8–10 minutes). Cool, chop, and mix with lemon zest, juice, and softened butter. Season with salt and pepper.
2. Make the Polenta: Bring stock to a boil. Gradually whisk in polenta and salt. Reduce heat to low, cover, and simmer for 25–30 minutes. Stir in butter, goat cheese, and Parmesan. Season to taste.
3. Marinate the Steak: Combine all marinade ingredients in a bowl or bag. Add steak and marinate in the fridge for 30 minutes to 1 hour.
4. Grill the Steak: Heat a grill or grill pan to 500°F. Remove steak from marinade and grill for 3–4 minutes per side or until internal temp reaches 130°F (for medium-rare). Let rest with scallion butter on top for 5 minutes.
5. Serve: Slice steak against the grain and serve over goat cheese polenta. Add more scallion butter if desired.

Note: The USDA recommends a minimum internal temperature of 145°F for beef.

Homemade | homemadecooking.com

Watch the Class

---

Meet Your Chef