Instant polenta is a speedy alternative to mashed spuds. Not keen on blue cheese? Stir in a little Parmesan or plain Greek yogurt.
1 pound flank steak, trimmed
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
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
How to Make It
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.
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.