Steak With Peppers and Polenta
Serves 4| Hands-On Time: | Total Time:
- Cook the polenta according to the package directions.
- 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.
- 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.
- Serve the steak and vegetables with the polenta.
- 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 .
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.