Steak With Peppers and Polenta

Steak With Peppers and Polenta
José Picayo
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Hands-On Time
25
minutes
Total Time
30
minutes
Serves 4

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.

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