Steak With Peppers and Polenta

Ingredients

• 3/4 cup instant polenta
• 2 teaspoons olive oil
• 1 1/2 pounds skirt steak, cut into 4 pieces
• kosher salt and black pepper
• 2 bell peppers, thinly sliced
• 1 large shallot, thinly sliced
• 1/4 cup red wine vinegar
• 2 cups baby spinach
• 1/3 cup pitted kalamata olives, halved

Directions

• 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.

Posted in: Beef Recipes