José Picayo
Hands-On Time
25 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Cook the polenta according to the package directions.

Step 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.

Step 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.

Step 4

Serve the steak and vegetables with the polenta.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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