Grilled Argentine Pork Skirt Steak with Warm Tomato, Olive and Oregano Sauce over Creamy Cheese Polenta

Instructions

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   1. Pat the pork skirt steak dry with paper towels. Grate or finely chop 2 garlic cloves and mix them with 1 tablespoon olive oil, 1 teaspoon dried oregano, the sweet paprika, crushed chili flakes if using, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the meat thoroughly with this mixture and let it rest for 15 minutes at room temperature.

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   2. Meanwhile, make the warm sauce. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 to 6 minutes until softened. Stir in the remaining 2 chopped garlic cloves and cook for 30 seconds more.

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   3. Add the diced plum tomatoes, green olives, red wine vinegar, sugar, the remaining 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and a pinch of salt. Cook over medium-low heat for 10 to 12 minutes until you get a rustic, juicy sauce. Turn off the heat, stir in the chopped parsley, and keep warm.

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   4. For the polenta, bring the water and milk to a gentle boil in a medium saucepan. Lower the heat to minimum and add 1/4 teaspoon salt, a pinch of black pepper, and the nutmeg.

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   5. Rain in the instant polenta while whisking constantly to prevent lumps. Cook according to package directions, usually 3 to 5 minutes, until thickened. Stir in the butter and grated sardo cheese, mix until melted, and keep warm over very low heat.

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   6. Heat a grill, griddle, or grill pan over medium-high heat. If using the oven to finish cooking, preheat it to 200 °C / 400 °F.

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   7. Add the remaining tablespoon of olive oil to the cooking surface and sear the pork skirt steak for 4 to 5 minutes per side, depending on thickness, until nicely caramelized outside.

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   8. If the cut is thick or you want to ensure even doneness, transfer the meat to a baking dish and finish in the oven at 200 °C / 400 °F for 6 to 8 minutes, until fully cooked but still juicy. Remove and let rest for 5 minutes before slicing.

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   9. Stir the polenta one last time; if it has become too thick, loosen it with 2 to 4 tablespoons hot water or hot milk. Slice the pork skirt steak into strips.

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    10. Serve a generous layer of creamy polenta on each plate, arrange the sliced pork on top, and finish with the warm tomato, olive, and oregano sauce. Grind a little more black pepper over the top if desired.