Balsamic Skirt Steak with Polenta and Roasted Tomatoes

This is from my fav recipe source, Everyday Food mag (check it out - its a small reader's digest sized magazine and so so good and easy!). It was an excellent meal!

Serves 4

Total Time 35 Min

2 pints grape tomatoes

6 scallions, white and greens separated and cut into 1 inch pieces (note: next time I wouldnt bother separating but would just roast them all)

2 T olive oil

Salt and pepper

1 cup groupnd cornmeal

1 Tablespoon Butter

1/4 cup grated Parmesan

1.5 ponuds skirt steak (cut into pieces as needed to fit in skillet)

1 cup balsamic

1) Preheat over to 400. In a large saucepan, set 4 cups of water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 T oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 min; toss wiht scallion greens.

2) Meanwhile, add 1 tsp salt to boiling water; gradually whisk in cornmeal. Simmer gently over low heat, whicking occassionally, until polenta is thickened and cooked through, about 10 min. Whisk in butter and parmesan and keep over low heat (add more water if needed if too thick before serving)

3) Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper and add to skillet. Cook turning once , 6-8 min total for medium rare. Transfer to a plate, cover loosely with foil and let rest 5-10 min.

4) Add vinegar to skillet and boil on high until reduced to 1/2 cup, 5-7 min. Stir in any juices from the steak. Slice steak and serve with vinegar , polenta, and tomatoes