Skirt Steak with Balsamic-Glazed Onions and Creamy Polenta
By 
Yields:
4
Prep Time:
45 mins
Total Time:
50 mins
Jump to recipeWho needs steak and potatoes when you can have steak and polenta?
Advertisement - Continue Reading Below
Ingredients
- 1 head broccoli, cut into florets
- 1/4 cup extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1 1/2 cups Polenta
- 3 Tbsp. butter
- 1 small red onion, thinly sliced into half-moons
- 2 Tbsp. brown sugar
- 1/4 cup balsamic vinegar
- 1 1/4 lb. skirt steak
Directions
- Step 1Preheat oven to 425°. Arrange broccoli on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper and roast until golden around edges, 15 to 20 minutes.
- Step 2Meanwhile, in a medium saucepan, bring 4 ½ cups salted water to a boil. Add polenta in a slow, steady stream, whisking constantly. Bring to a boil, then reduce heat and simmer, whisking regularly, until thickened, 20 minutes. Stir in butter and season with salt and pepper.
- Step 3In a small saucepan over medium-high heat, heat 1 tablespoon olive oil. Cook onion until beginning to soften, 3 minutes, then stir in brown sugar and cook 2 minutes more. Add balsamic vinegar and bring to a boil, then reduce heat and let simmer until texture resembles a thick syrup, about 5 minutes. Season with salt and pepper.
- Step 4Heat a grill pan over high heat. Season skirt steak with salt and pepper and grill 3 to 4 minutes per side for medium rare. Let rest 5 minutes and cut thinly on the diagonal.
- Step 5Serve steak over polenta, topped with balsamic red onions, and with broccoli on the side.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below