Tamale Tonight

(Ribeye Steak with Crispy Polenta Fries)
2011 Beef Is King 1st Place Winner – Michele Hartmngruber

  • 2 12oz. Ribeye Steaks
  • 2 Tbs. canola oil
  • DragonMama Beef Rub (see below)
  • 1 Can reduced sodium beef broth
  • 1 Tbs. all purpose flour
  • 1 Tbs. corn flour

Rub each steak with 1 Tbs. of oil and 1 Tbs. of DragonMama Beef Rub.  Refrigerate for at least an hour before grilling.  To grill steaks bring meat out of refrigeration while starting coals.  Grill to desired doneness and serve over crispy polenta.  To make chili gravy begin by making a roux of 2 Tbs. butter and 1 Tbs. each of flour and corn flour.  Whisk in the beef broth and 1 Tbs. of Beef Rub and bring to a boil.  Reduce to simmer stirring occasionally to desired consistency.  Server over steak and crispy polenta.

Crispy Polenta

  • 4 Cups low sodium chicken broth
  • 1 Cup polenta
  • 1 Cup Monterey Jack cheese, grated
  • 1 Can Mexican style corn with liquid
  • 1 Cup all purpose flour
  • 1Tbs. canola oil

In a medium nonstick pot (or double boiler) bring 4 cups chicken broth to boil.  When boiling, whisk in polenta.  Reduce heat to medium low and stir every 2 to 3 minutes for 20 minutes.  Gradually stir in Monterey Jack cheese until it is completely melted into the polenta.  Stir in the Mexican corn.  Pour into a buttered 8X8” baking dish and set aside to firm up.  Heat a skillet with 1 Tbs. of canola oil over medium high heat.  Cut the cooled and firm polenta into 1” by 4” planks.  Dredge the polenta planks in the flour and pan fray in the skillet to a crispy golden brown.

DragonMama Beef Rub

  • 2 Tbs. chili powder
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. kosher salt
  • 2 tsp. chili Pasilla
  • 1 tsp. coarse black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • ¼ tsp. ground cayenne