Rosemary Flank Steak with Goat Cheese Polenta

 This recipe is one of my all-time favorites! And the most recommended whenever I cook. I'm happy I was able to make it last night. I try to make it for special occasions (cold weather in NYC counted last night) and its really simple to make. Served with a side of goat cheese polenta, my brussel sprouts and a caesar salad.

Flank Steak: (Serves 6. Cut in half for less)

• 2 pound of flank steak
• 1/2 cup of olive oil
• 1/2 cup of GF soy sauce
• 4 1/2 tablespoons of honey
• 4 large garlic cloves minced
• 3 tablespoons of fresh rosemary
• Bosari seasoning (or salt and pepper)

In a large baking dish or ziploc bag, add the steak and all the ingredients. Season with Bosari seasoning or just with salt and pepper. Put in the fridge and marinate for 2 + hours.

Heat broiler on HIGH and cook each side about 4-6 minutes. Cut against the grain.

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Goat Cheese Polenta:

• 1/2 cup of water
• 1/2 cup of milk
• 1 cup of polenta
• 4 oz. goat cheese
• 2 tablespoons of butter
• salt and pepper

Pour water and milk and bring to a low boil. Add the polenta and cook for 12 minutes. Add the butter, goat cheese and salt and pepper.

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