Grilled Polenta with Spicy Steak

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

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Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 19.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 10.1g
  • Polyunsaturated fat: 2.6g
  • Protein: 28.9g
  • Carbohydrate: 24g
  • Fiber: 5.1g
  • Cholesterol: 41mg
  • Iron: 3.1mg
  • Sodium: 739mg
  • Calcium: 70mg

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. 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. 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.
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