Look for tubes of prepared polenta in the refrigerated part of the produce section.
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
1 (18-ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup refrigerated fresh salsa
Lime wedges (optional)
How to Make It
Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.
I wasn't expecting this to be a wow, but it was really a wow. The spicy steak combined with the grilled polenta and the cool avocado was outstanding. I think the avocado is integral, but I love avocado. Remember your MUFAs (monounsaturated fatty acids) with every meal
What a tasty and colorful meal - the first one I've ever photographed! I made a quick salsa with grape tomatoes, fresh corn, and jalepeno (with just a splash of red wine vinegar and lime juice) and used that over the spicy steak. Polenta worked great as a mild but purposeful complement to the meat. Omitted the avocado, but never missed it. I served this meal with Roasted Beet Salad with Oranges & Queso Fresco. A delight! I was so proud. :)
My husband and I really enjoyed this. I used sirloin instead of flank because that's what I had. The grilled polenta was really good...better than I thought it would be, but next time I'll spice them up a bit. I chopped up fresh tomatoes instead of using salsa. I also didn't use queso fresco because I didn't have any and didn't want to buy it for this little bit, but the feta I used gave a nice salty flavor with the buttery avocado and spicy cilantro. I will definitley make this one again!
My family enjoyed this recipe. If you get a bite with all the components, it's really great. The meal came together very quickly, too. The only change I made to the recipe was to use feta instead of queso fresco. I served steamed green beans on the side.
I have made this twice now and it's an absolutely fabulous dish! We were entertaining unexpectedly a few weeks back and needed a quick meal to pull together in a pinch and this was not only fast and easy, but our guests were impressed as well. The flavors really compliment one another and is a great new twist on "Mexican" without having tacos...that being said, it would also be delicous served with tortillas.
This was good. We served it with grilled zucchini. Instead of salsa, I used fresh pico de gallo with cilantro. The spice rub was good. The entire meal came together very fast and was very filling! Not sure I would use the avocado next time -- it just didn't seem to add anything to the dish (except fat and calories!) Overall, we will probably enjoy this again.