Grilled Polenta with Spicy Steak

Grilled Polenta with Spicy Steak Recipe
Photo: John Autry; Styling: Cindy Barr
Look for tubes of prepared polenta in the refrigerated part of the produce section.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

Caroline Wright,

June 2010
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