Charlie Trotter

Once the polenta is made (which, for convenience, can be done a day or two ahead of time) this dish is a snap to put together. Simply sauté the polenta pieces, grill the flank steak, place them on the plate, and spoon on the luscious roasted shallot vinaigrette and you have a quick and very satisfying plate of food. A mound of sautéed mushrooms, or for something lighter, asparagus or haricots verts, is a perfect accompaniment. Crispy potatoes are a splendid substitute for the polenta.

You can use Meyer lemons in this cake for a lighter, more floral flavor.