Skirt Steak With Gorgonzola Polenta Recipe

Name: Skirt Steak With Gorgonzola Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided; 1 cup 2% reduced-fat milk; 2/3 cup quick-cooking polenta; 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup); 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; Cooking spray; 1 pound skirt steak, trimmed and cut into 4 pieces; 1 teaspoon unsalted butter; 1 tablespoon finely chopped shallots; 1/2 cup dry red wine; 1 teaspoon chopped fresh thyme; 1 1/2 teaspoons honey; 1/4 teaspoon cornstarch

Servings: persons

2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided
1 cup 2% reduced-fat milk
2/3 cup quick-cooking polenta
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1 pound skirt steak, trimmed and cut into 4 pieces
1 teaspoon unsalted butter
1 tablespoon finely chopped shallots
1/2 cup dry red wine
1 teaspoon chopped fresh thyme
1 1/2 teaspoons honey
1/4 teaspoon cornstarch

1
Combine 2 cups broth and 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, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.
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
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 a 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.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided, 1 cup 2% reduced-fat milk, 2/3 cup quick-cooking polenta, 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup), and more.

Yes, Skirt Steak With Gorgonzola Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skirt Steak With Gorgonzola Polenta

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