Skillet Skirt Steak with Smooth Polenta

Name: Skillet Skirt Steak with Smooth Polenta
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 1.5 pound skirt steak (trimmed of excess fat); 1 teaspoon salt; 0.5 teaspoon ground black pepper; 1 tablespoon olive oil; 1 cup instant polenta (white cornmeal); 3 cup water; 2 tablespoon unsalted butter; 1 pound asparagus spears (tough ends trimmed, only tender tips used)

Quick-seared skirt steak, tender and flavorful, served with creamy, soft polenta and gently steamed asparagus tips for a wholesome and easy-to-digest meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Argentine
Difficulty: Easy
Cost: $8.84/serving

Dietary

Low-Residue
Gluten-Free
Nut-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound skirt steak (trimmed of excess fat)
1 teaspoon salt
0.5 teaspoon ground black pepper
1 tablespoon olive oil
1 cup instant polenta (white cornmeal)
3 cup water
2 tablespoon unsalted butter
1 pound asparagus spears (tough ends trimmed, only tender tips used)

Instructions

Pat skirt steak dry and season both sides with 3/4 teaspoon salt and 1/4 teaspoon ground black pepper.
Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat until smoking. Add the skirt steak and sear for 3-5 minutes per side for medium-rare, or until desired doneness.
Remove steak from skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes.
While steak rests, bring 3 cups water and 1/4 teaspoon salt to a boil in a medium saucepan. Slowly whisk in 1 cup instant polenta. Reduce heat to low and cook, stirring frequently, until thickened and smooth, about 5-7 minutes.
Stir 2 tablespoons unsalted butter into the polenta until melted. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
In a small pot, steam the tender asparagus tips until very soft, about 5-8 minutes.
Slice the rested skirt steak against the grain. Serve immediately with the creamy polenta and steamed asparagus tips.

Notes

Always slice skirt steak against the grain to maximize tenderness. Ensure asparagus tips are cooked very soft for better digestion.

Nutrition (per serving)

Calories: 535
Protein: 39.9 g
Carbohydrates: 35.4 g
Fat: 25.1 g
Fiber: 2.1 g
Sodium: 1065 mg
Saturated Fat: 11.1 g
Sugar: 1.1 g
Cholesterol: 126 mg