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Grilled Polenta with Spicy Steak

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings
Look for tubes of prepared polenta in the refrigerated part of the produce section.

Ingredients

  • 4 teaspoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 (1-pound) flank steak, trimmed
  • 1 (18-ounce) tube of polenta, cut into 8 slices
  • 1 ripe peeled avocado, sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup (2 ounces) crumbled queso fresco
  • 1/2 cup refrigerated fresh salsa
  • Lime wedges (optional)

Nutrition Information

  • calories 397
  • fat 19.2 g
  • satfat 4.6 g
  • monofat 10.1 g
  • polyfat 2.6 g
  • protein 28.9 g
  • carbohydrate 24 g
  • fiber 5.1 g
  • cholesterol 41 mg
  • iron 3.1 mg
  • sodium 739 mg
  • calcium 70 mg

How to Make It

  1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.