Italian Steak with Creamy Polenta

By lindybug

Ingredients

• 3/4 cup yellow cornmeal
• 2 3/4 cups water
• 3/4 tsp salt
• 1 flank steak (around 1 lb. about 1/2 inch thick)
• 1/2 tsp pepper
• 4 tsp olive oil
• 1 small onion, sliced
• 1 sprig each of sage and rosemary
• 2 red peppers, chopped
• 1 clove garlic, minced
• 1 (14.5 oz) can diced tomatoes in juice
• 1/4 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Mix cornmeal, about 2 1/2 cups water and 1/4 tsp salt in a glass bowl. Cover with plastic and microwave on high for 12-14 minutes. Whisking every 3 minutes until thick.

2. Sprinkle 1/4 tsp of salt and pepper on both sides of steak.

3. Heat 2 tsp olive oil in a large skillet and the sage and rosemary. Cook steaks for 2-3 minutes per side and until they are browned and cooked to medium. Remove to a platter, cover loosely with foil.

4. Heat remaining 2 tsp of oil in the same skillet. Saute onion and peppers for about 4 minutes. Add the garlic and cook for 1 minute more.

5. Stir in the tomatoes and their juices, 1/4 cup of water and 1/4 tsp salt and pepper. Simmer covered for 5 minutes. Whisk Parmesan into the polenta. Spoon vegetables and sauce on steak, serve with polenta.