s SEARED FLANK STEAK WITH BLUE CHEESE POLENTA ****
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s SEARED FLANK STEAK WITH BLUE CHEESE POLENTA ****
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Ingredients
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Instructions *** 4-26.15 very good, used reg corn meal for polenta *** Instant polenta is a speedy alternative to mashed spuds. Not keen on blue cheese? Stir in a little Parmesan or plain Greek yogurt. Serves 4 (serving size: 3 ounces steak and about 3/4 cup polenta) Nutritional Information Calories 369 Fat 11.2 g Satfat 5.5 g Monofat 3.6 g Polyfat 0.4 g Protein 36 g Carbohydrate 24 g Fiber 3 g Cholesterol 87 mg Iron 2 mg Sodium 548 mg Calcium 318 mg Search for Recipes by Nutrition Data Ingredients 1 pound flank steak, trimmed 1/2 teaspoon kosher salt, divided 1/4 teaspoon black pepper 1/8 teaspoon ground allspice Cooking spray 3 cups 1% low-fat milk 1/2 cup unsalted chicken stock (such as Swanson) 1/4 teaspoon smoked paprika 2/3 cup quick-cooking polenta 1.5 ounces blue cheese, crumbled (about 1/3 cup) 2 teaspoons minced fresh thyme Add Lean Protein to your Favorite Dishes Preparation 1. Sprinkle steak evenly with 1/4 teaspoon salt, pepper, and allspice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. 2. Bring remaining 1/4 teaspoon salt, milk, stock, and paprika to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 5 minutes or until thick, stirring frequently. Remove pan from heat; stir in cheese and thyme. Elizabeth Nelson This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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