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.