Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 6

Look for tubes of prepared polenta in the refrigerated part of the produce section.

Caroline Wright
Recipe by Cooking Light June 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

397 calories; fat 19.2g; saturated fat 4.6g; mono fat 10.1g; poly fat 2.6g; protein 28.9g; carbohydrates 24g; fiber 5.1g; cholesterol 41mg; iron 3.1mg; sodium 739mg; calcium 70mg.
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