Steak With Peppers and Polenta

Steak With Peppers and Polenta
José Picayo
The creamy polenta soaks up all the juices from the sautéed vegetables and seared steak.

Get the recipe for Steak With Peppers and Polenta.
Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

3/4
cup
instant polenta
2
teaspoons
olive oil
1 1/2
pounds
skirt steak, cut into 4 pieces
kosher salt and black pepper
2
bell peppers, thinly sliced
1
large shallot, thinly sliced
1/4
cup
red wine vinegar
2
cups
baby spinach
1/3
cup
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.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 446
  • 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
What does this mean? See Nutrition 101.