Grill like an italian with colavita: truffle steak with polenta cakes and zucchini salad

Indulge in the rich flavors of truffle steak paired with savory polenta cakes and a refreshing zucchini salad. Perfect for a taste of Italy at home.

Ingredients:

• 1.5 lbs sirloin or ribeye (trimmed and cut into 4 steaks)
• 3 tablespoons Colavita Original White Truffle Balsamic Glace
• 1 tablespoon Colavita Organic Extra Virgin Olive Oil (divided)
• Rachael Ray Salt from the Sea salt grinder (to taste)
• Rachael Ray Black Peppercorns pepper grinder (to taste)
• 1 cup Colavita Instant Polenta Cornmeal
• 2 cups low-sodium chicken broth
• 1.5 cups water
• 1/2 teaspoon salt
• 1 tablespoon Colavita Organic Extra Virgin Olive Oil
• 3 zucchini (washed and spiralized with a ribbon blade)
• 1.5 cups grape tomatoes (halved lengthwise)
• 1.5 cups parsley (loosely packed and chopped)
• 1 tablespoon lemon juice (approximately the juice from 1/2 lemon, plus zest from 1/2 lemon)
• 1/2 cup olive oil
• 2 cloves garlic
• 1/4 cup Colavita capers (drained)
• 1 tablespoon Colavita White Balsamic Vinegar

Instructions:

1. Prepare in advance: make the polenta. Boil the water and broth in a saucepan, then add salt. Gradually whisk in the polenta to avoid lumps. Lower the heat to medium low and simmer, stirring often for about 5 minutes until the polenta thickens (similar to grits). Take it off the heat and season with salt and pepper to your liking. Pour the polenta into a greased round cake pan, let it cool, cover, and refrigerate for a minimum of 2 hours.
2. Prepare in advance, step 2: Get the salsa verde ready. Blend parsley, lemon juice, lemon zest, garlic, capers, and balsamic vinegar in a small food processor. While blending, slowly pour in olive oil until well combined. Transfer the mixture to a bowl, cover, and keep at room temperature. Do not put it in the refrigerator.
3. Take the steaks out of the fridge around 30 minutes before grilling. Rub olive oil and balsamic glaze evenly over the steaks (using your hands is helpful to ensure an even coating). Let them sit until they reach room temperature.
4. Preheat the oven to 180 °C. Remove the chilled polenta loaf from the pan by flipping it onto a cutting board and tapping firmly with your hand, or running a blunt knife around the pan's edge to loosen the polenta. The polenta should come out in one piece.
5. Slice the polenta into 1-inch strips, then place them on a baking sheet lined with Silpat or aluminum foil. Bake the polenta strips for 5-7 minutes until slightly dry on the outside. Take them out of the oven and lightly brush with olive oil.
6. Heat the grill to high temperature. Grill the steaks for about 3-4 minutes per side for a medium-rare doneness. Once done, set the steaks on a plate and cover loosely with foil. If there's space, you can grill the polenta cakes at the same time, for around 3-4 minutes per side. Remove the polenta, transfer to a plate, and cover loosely with foil as well.
7. Mix zucchini and grape tomatoes together in a large bowl with the salsa verde. Serve alongside the polenta and steak.

Summary:

• Calories: 1718 kcal
• Fat: 121 g
• Protein: 137 g
• Carbs: 10 g
• Potassium: 1642 mg
• Magnesium: 78 mg