Seared Flank Steak with Blue Cheese Polenta

Cooking Light
Seared Flank Steak with Blue Cheese Polenta Recipe

Photo: Brie Passano; Styling: Lindsey Lower

Instant polenta is a speedy alternative to mashed spuds. Not keen on blue cheese? Stir in a little Parmesan or plain Greek yogurt.

Serves 4 (serving size: 3 ounces steak and about 3/4 cup polenta)


+ Add To Shopping List
1 pound flank steak, trimmed
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
Cooking spray
3 cups 1% low-fat milk
1/2 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon smoked paprika
2/3 cup quick-cooking polenta
1.5 ounces blue cheese, crumbled (about 1/3 cup)
2 teaspoons minced fresh thyme


1. Sprinkle steak evenly with 1/4 teaspoon salt, pepper, and allspice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

2. Bring remaining 1/4 teaspoon salt, milk, stock, and paprika to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 5 minutes or until thick, stirring frequently. Remove pan from heat; stir in cheese and thyme.

Created date

January 2015

Nutritional Information

Calories 369
Fat 11.2 g
Satfat 5.5 g
Monofat 3.6 g
Polyfat 0.4 g
Protein 36 g
Carbohydrate 24 g
Fiber 3 g
Cholesterol 87 mg
Iron 2 mg
Sodium 548 mg
Calcium 318 mg