Skirt Steak With Balsamic Glazed Onions

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   1. Preheat oven to 425u00b0. Arrange broccoli on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper and roast until golden around edges, 15 to 20 minutes.

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   2. Meanwhile, in a medium saucepan, bring 4 1/2 cups salted water to a boil. Add polenta in a slow, steady stream, whisking constantly. Bring to a boil, then reduce heat and simmer, whisking regularly, until thickened, 20 minutes. Stir in butter and season with salt and pepper.

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   3. In a small saucepan over medium-high heat, heat 1 tablespoon olive oil. Cook onion until beginning to soften, 3 minutes, then stir in brown sugar and cook 2 minutes more. Add balsamic vinegar and bring to a boil, then reduce heat and let simmer until texture resembles a thick syrup, about 5 minutes. Season with salt and pepper.

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   4. Heat a grill pan over high heat. Season skirt steak with salt and pepper and grill 3 to 4 minutes per side for medium rare. Let rest 5 minutes and cut thinly on the diagonal.

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   5. Serve steak over polenta, topped with balsamic red onions, and with broccoli on the side.

* Per serving · 4 servings · Values may vary.