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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.