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Skirt Steak with Gorgonzola Polenta

Photo: Johnny Autry; Styling: Missie Neville Crawford
Yield Serves 4
Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.

Ingredients

  • 2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided
  • 1 cup 2% reduced-fat milk
  • 2/3 cup quick-cooking polenta
  • 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1 pound skirt steak, trimmed and cut into 4 pieces
  • 1 teaspoon unsalted butter
  • 1 tablespoon finely chopped shallots
  • 1/2 cup dry red wine
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon cornstarch

Nutrition Information

  • calories 367
  • fat 13.7 g
  • satfat 6.5 g
  • monofat 5.4 g
  • polyfat 0.5 g
  • protein 30 g
  • carbohydrate 20.4 g
  • fiber 2.9 g
  • cholesterol 78 mg
  • iron 2.7 mg
  • sodium 670 mg
  • calcium 123 mg

How to Make It

  1. Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk polenta into broth mixture, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.

  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer to a cutting board; cover loosely with foil.

  3. Melt butter in skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, thyme, and honey; bring to a boil. Cook until reduced by half (about 2 minutes). Combine remaining 1 tablespoon broth and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens. Cut steak diagonally across grain into thin slices. Spoon 2 tablespoons sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces steak.