The polenta was awful, but the steak was good. I agree with the person who said use a better cut of meat.
Skirt Steak with Gorgonzola Polenta
Photo: Johnny Autry; Styling: Missie Neville Crawford
Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.
Yield: Serves 4
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Amount per serving
- Calories: 367
- Fat: 13.7g
- Saturated fat: 6.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 0.5g
- Protein: 30g
- Carbohydrate: 20.4g
- Fiber: 2.9g
- Cholesterol: 78mg
- Iron: 2.7mg
- Sodium: 670mg
- Calcium: 123mg
- 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
- 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.
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