Photo: John Autry; Styling: Cindy Barr
4 servings

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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

punkrain's Review

October 21, 2013

JessicaLuu's Review

September 20, 2011
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

GatewayCook's Review

August 06, 2010
Great flavors, super easy to make. Love it!

MIJenn's Review

July 26, 2010
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. :)

lizardstew's Review

July 11, 2010
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!

bellymama's Review

July 11, 2010
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.

HKlint's Review

July 08, 2010
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.

Darian's Review

June 26, 2010
I had never made grilled polenta at home before, and this was a great first experience. The whole meal came together so easily and the flavors really complemented one another. Also very filling!

evemarie's Review

June 12, 2010
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.

mangiapeach's Review

June 06, 2010
Great recipe, but make it even better with fresh salsa you make. It only takes 5 minutes! Search for salsa on CL recipes.