Steak With Peppers and Polenta

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Photo by José Picayo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 446 calories
    • Fat 19 g
    • Sat Fat 6 g
    • Cholesterol 78 mg
    • Sodium 667 mg
    • Protein 39 g
    • Carbohydrate 27 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 35 mg

Ingredients

  1. Check 3/4cup instant polenta
  2. Check 2teaspoons olive oil
  3. Check 1 1/2pounds skirt steak, cut into 4 pieces
  4. Check kosher salt and black pepper
  5. Check 2 bell peppers, thinly sliced
  6. Check 1 large shallot, thinly sliced
  7. Check 1/4cup red wine vinegar
  8. Check 2cups baby spinach
  9. Check 1/3cup pitted kalamata olives, halved

Directions

  1. Cook the polenta according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  3. Add the bell peppers, shallot, and ¼ teaspoon each salt and black pepper to the drippings in the skillet. Cook, tossing frequently, until beginning to soften, 3 to 5 minutes. Add the vinegar and ¼ cup water and cook, tossing, until the vegetables are tender and the liquid is almost evaporated, 2 to 3 minutes. Add the spinach and olives and cook, tossing, until the spinach begins to wilt, 1 to 2 minutes more.
  4. Serve the steak and vegetables with the polenta.