Bistro Steak Recipe with Polenta Fries by Chef Nader Jaouhar

0 0
Bistro Steak Recipe with Polenta Fries by Chef Nader Jaouhar

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
Bistro Steak
4 x 8 ounce pieces of flank steak
2 clove garlic smashed
1/2 cup extra virgin olive oil
2 sprigs Fresh Thyme
1 teaspoon black pepper
2 teaspoons Butter
Salsa Verde
1 bunch Italian Parsley
1 clove garlic
2 cornichons
1/2 teaspoon capers
2 sprigs oregano
2 tablespoons red wine vinegar
1 quart Chicken Stock
3 cups half and half
1 sprig Fresh Thyme
2 clove garlic smashed
1 bay leaf
8 ounce polenta
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese
Polenta Fries
1 cup Flour
2 cups canola oil
  • 50 min
  • Serves 4
  • Medium


  • Bistro Steak

  • Salsa Verde

  • Polenta

  • Polenta Fries



This bistro steak recipe is for four people and has three components: a) the steak, b) the salsa verde and c) the polenta fries. Bistro steaks, most commonly knows as hanger steaks, is a cut of beef steak loved for its flavor.

Salsa Verde

  • *This can be made up to 2 days ahead of serving.
  1. Remove leaves from parsley and discard stems.
  2. Remove leaves from oregano and discard stems.
  3. Place all ingredients in a blender and pulse until finely chopped.
  4. Store covered in refrigerator until ready for use.

Polenta Fries

  1. In preparation for the fries, the polenta should be made a day before serving.


  1. Combine chicken broth, half-and-half, thyme, garlic and bay leaf in a medium saucepan and bring to a boil.
  2. Remove from heat and strain.
  3. Pour liquid back into saucepan and bring to a boil.
  4. Add polenta slowly in a stream to the boiling liquid, stirring constantly. Continue stirring until polenta is cooked. It will be cooked when it begins to pull away from the edges of the pan.
  5. Remove from heat and add salt, pepper and cheese. Adjust seasoning to taste preference.
  6. Pour polenta into a wax paper lined 9×13 cake pan and allow to come to room temperature.
  7. Cover and refrigerate until solid.

Polenta Fries

  • *To be made immediately before serving
  1. To remove from cake pan, run a knife around the edge of the pan and upend polenta over a cutting board. Discard wax paper.
  2. Slice polenta into 1”x3” batons and dredge in flour.
  3. Heat canola oil in large skillet over high flame until very hot—polenta should sizzle when put in oil.
  4. Fry polenta until crispy and hot all the way through, approximately 3 minutes on each side.
  5. Drain and serve immediately.


  • *The steak will need to be marinated for at least 4 hours before cooking, but it can marinate for longer.
  1. Combine steaks, garlic, olive oil and thyme in self-sealing plastic bag. Refrigerate for at least 4 hours.
  2. Remove steaks from marinade. Sprinkle both sides with salt and pepper.
  3. Heat large skillet over medium high flame.
  4. Once pan is hot, add 1 TBSP butter and allow to melt.
  5. Add steaks to hot pan and cook for 3 minutes on one side.
  6. Turn steaks over, add remaining butter and cook another 3 minutes.
  7. Remove steaks from heat and allow to rest 2 minutes before serving.

Plating the Dish

  1. Carve steaks on a sharp diagonal into 3 or 4 pieces.
  2. Place on warmed plate in overlapping pieces.
  3. Drizzle with Salsa Verde and add 3 polenta fries to each plate.

Nader Jaouhar

Chef de Cuisine Nader Jaouhar oversees all culinary preparations at Cielo, the coastal Mediterranean restaurant perched atop the Tower at Boca Raton Resort & Club with panoramic views of the Atlantic Ocean and Intracoastal Waterway. With his French training and eastern Mediterranean background, he has the ideal credentials to create the flavorful cuisine at this inviting showcase under the direction of Boston restaurateur Michela Larson. Chef Jaouhar joined Cielo in 2007 as Sous Chef. His prior experience in South Florida includes three years as Sous Chef with Pascal Oudin of Pascal’s on Ponce in Coral Gables, as well as positions with Bistro in Lighthouse Point , Sunfish Grill in Pompano Beach , and The Ritz-Carlton Fort Lauderdale . He attended the Art Institute of Fort Lauderdale and for two years served as captain of the culinary team. He is now a member of the Institute’s Culinary Advisory Committee. A native of Senegal, Chef Jaouhar studied pastry in Paris and worked in several restaurants in France before moving to the U.S. When not in the kitchen, he enjoys spending time with his wife and two young sons.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Scallop Tartare & Scallop Butter
Scallop Tartare With Scallop Butter, Anchovies & Tomatoes
Wild Boar Recipe
Wild Boar Recipe With Lentil and Bacon Sauce
Scallop Tartare & Scallop Butter
Scallop Tartare With Scallop Butter, Anchovies & Tomatoes
Wild Boar Recipe
Wild Boar Recipe With Lentil and Bacon Sauce

Add Your Comment