Skirt Steak with Gorgonzola Polenta from Cooking Light

Ingredients

• 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

Preparation

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.