Chile-Rubbed Flank Steak with White Polenta
Jing Tio hand-delivers bottles of Spanish arbequina olive oil to chef Ron Siegel of the Dining Room at the Ritz-Carlton in San Francisco. Siegel uses the artichoke-inflected oil to marinate flank steak. The oil has such a wonderful flavor that Siegel also uses it in place of butter in the soft polenta that accompanies the beef. More Steak Recipes
The flank steak can marinate overnight in the refrigerator. Bring to room temperature before grilling.
Arbequina olives are grown primarily in Spain's Catalonia region, also the source of some of the country's best red wines, which go perfectly with this juicy steak.