Grilled Sirloin With Polenta And Sour Cream

• For the steak:
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 teaspoon kosher salt
• 1 teaspoon black peppercorns
• 4 cloves garlic
• 1 1/4 pounds sirloin steak, trimmed of fat and very thinly sliced
• For the polenta:
• 1 tube (18-ounces) prepared polenta
• 2 tablespoons olive oil
• Salt and ground black pepper
• Garlic powder
• For the sour cream:
• 1 cup sour cream
• 1 shallot, finely minced
• 1 tablespoon finely chopped fresh chives

1. 1. In a blender, combine the oil, vinegar, salt, peppercorns and garlic. Puree until smooth, then pour into a stainless steel or other non-reactive bowl. Add the steak, mixing gently to coat, then refrigerate for 30 minutes.
2. 2. Meanwhile, cut the polenta into 8 slices. Use a pastry brush to lightly coat both sides of each slice with oil. Sprinkle both sides of each slice with a bit of salt, pepper and garlic powder. Set aside until the steak is ready to grill.
3. 3. In a small bowl, whisk together the sour cream, shallot and chives. Set aside.
4. 4. Coat the grill racks with cooking spray or oil. Heat the grill to medium-high.
5. 5. Grill the polenta slices for 3 minutes per side, or until bold grill marks appear. Use a spatula to carefully transfer the slices to serving plates.
6. 6. Grill the steak for 1 minute per side. Mound 1 or 2 slices on top of each polenta round. Top each with a dollop of sour cream.

olive oil, balsamic vinegar, kosher salt, black peppercorns, garlic, sirloin steak, polenta, polenta, olive oil, salt, garlic, sour cream, sour cream, shallot, fresh chives

Taken from www.epicurious.com/recipes/member/views/grilled-sirloin-with-polenta-and-sour-cream-50094647 (may not work)