Rating: 3.5 stars
30 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 2
Dawn Perry

Gallery

Credit: José Picayo

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the polenta according to the package directions.

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  • 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.

Nutrition Facts

446 calories; fat 19g; saturated fat 6g; cholesterol 78mg; sodium 667mg; protein 39g; carbohydrates 27g; sugars 2g; fiber 3g; iron 6mg; calcium 35mg.
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