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
How to Make It
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.
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.
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.
I love this recipe - found it in the cooking light issue a while ago and make it frequently. It is quick once you get everything cut and in order. LOVE LOVE LOVE this dinner. We eat it about every 3 weeks. YUMMO. Try it! PS -- don't use too much gorganzola, but I think more than 1 oz is definitely in order. Maybe 2 oz...especially if not a strong gorganzola
DON'T USE SKIRT STEAK! Splurge on a better cut of meat. I used skirt steak, and no matter how thin you slice it (against the grain), it is still tough. I loved the polenta (its leftovers are grainy, though). The sauce was better the next day. I won't make this recipe again.
This was a 5-star hit! We used flank steak, and my husband grilled it. i followed the recipe exactly, but doubled the sauce based on previous reviews. We spooned some sauce over the steak after it was placed on the polenta. Our guests compared it to a gourmet meal they had at a restaurant recently. Can't wait to make it again at our next family dinner!
Loved the polenta, blue cheese is always great with beef. Loved the sauce & presentation. Our markets didn't have skirt steak but trimmed boneless ribeyes were on sale so we splurged. Used Food52's stovetop method (salt first, leave at room temp for 45min, pat dry, cook, pepper last http://food52.com/blog/2304_how_to_sear_perfect_steaks ) . Pinot noir for the sauce and the rest of the bottle at the table. Served with large spinach/mushroom salad. Very good.
This recipe is easy to follow and fairly quick to make. The steak portion was enough for 2 adults. The sauce for the steak was very tasty and I served it as a side for us to dip the steak into. I doubled the polenta recipe because I didn't think it would be enough. I would definitely make this recipe again. It was really good!
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