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Steak With Peppers and Polenta

Steak With Peppers and Polenta
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 446
  • Fat 19g
  • Sat Fat 6g
  • Cholesterol 78mg
  • Sodium 667mg
  • Protein 39g
  • Carbohydrate 27g
  • Sugar 2g
  • Fiber 3g
  • Iron 6mg
  • Calcium 35mg
What does this mean? See Nutrition 101 .

Quick Tip

Creamy Parmesan Polenta
Spread leftover polenta in a shallow baking dish and refrigerate it. When the polenta is set, you can cut it into pieces and fry in olive oil for an easy side dish.

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