Name: Skirt Steak with Balsamic-Glazed Onions and Creamy Polenta
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 1 head broccoli, cut into florets -; 1/4 c. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 1 1/2 c. Polenta -; 3 tbsp. butter -; 1 small red onion, thinly sliced into half-moons -; 2 tbsp. brown sugar -; 1/4 c. balsamic vinegar -; 1 1/4 lb. skirt steak -

Skirt Steak with Balsamic-Glazed Onions and Creamy Polenta

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Skirt Steak with Balsamic-Glazed Onions and Creamy Polenta

1. 1 head broccoli, cut into florets -

2. 1/4 c. extra-virgin olive oil, divided -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 1/2 c. Polenta -

6. 3 tbsp. butter -

7. 1 small red onion, thinly sliced into half-moons -

8. 2 tbsp. brown sugar -

9. 1/4 c. balsamic vinegar -

10. 1 1/4 lb. skirt steak -

How to cook deliciously - Skirt Steak with Balsamic-Glazed Onions and Creamy Polenta

1. Stage

Preheat 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.

2. Stage

Meanwhile, 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.

3. Stage

In 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.

4. Stage

Heat 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.

5. Stage

Serve steak over polenta, topped with balsamic red onions, and with broccoli on the side.