Skirt Steak with Gorgonzola Polenta from Cooking Light

Serve this meat and starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.

Yield: 4 servings ( Serving Size: 3 oz. steak, 1/2 cup polenta, 2 tbsp. sauce )
Community Recipe from


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


  1. 1. Combine 2 cups broth & 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 & 1/4 teaspoon pepper. Cover; let stand 5 minutes.
  2. 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. 3. Melt butter in skillet over medium-high heat. Add shallots; saute 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 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.

  4. CALORIES: 367 FAT: 13.7g (sat.6.5g, mono.5.4g, poly.0.5g) PROTEIN: 30g
  5. CARB: 20.4g FIBER: 2.9g CHOL: 78mg IRON: 2.7mg SODIUM: 670mg
  6. CALC: 123 mg.
December 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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