Slow-cooked Argentine Beef on creamy polenta.

A perfect winter meal: slow-cooked Argentine Beef 🥩 with wine served on creamy polenta.
Skirt Steak with Polenta
• Sear the skirt steak on both sides.
• Add a mix (leeks, onions, and carrots finely chopped), along with thyme, salt, paprika, and rosemary.
• Pour in red wine until the steak is covered. Allow the alcohol to evaporate, then cover and cook over low heat for at least 1:30 hours.
For the Polenta (or creamy corn):
• Heat milk with rosemary or the herb of your choice.
• Gradually sprinkle the polenta while stirring with a whisk.
• Once cooked, add heavy cream and grated cheese.
• Serve the creamy polenta, and on top, place the steak with its juices. Ready! Enjoy this winter recipe!