How to make real simple's steak with peppers and polenta

As featured on page 198 of the October 2012 issue - SERVES 4 - HANDS ON TIME: 25 minutes - TOTAL TIME: 30 minutes

25
STEPS
INGREDIENTS

Cook polenta according to the package directions.

Cook polenta according to the package directions.

Slice bell peppers and shallot.

Slice bell peppers and shallot.

In a large skillet heat oil over med-high heat. Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a large skillet heat oil over med-high heat. Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook steak 3-5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Cook steak 3-5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Add peppers, shallot, and 1/4 teaspoon each salt and pepper to the drippings in the skillet. Cook, tossing frequently, until beginning to soften, 3-5 minutes.

Add peppers, shallot, and 1/4 teaspoon each salt and pepper to the drippings in the skillet. Cook, tossing frequently, until beginning to soften, 3-5 minutes.

Add the vinegar and 1/4 cup water and cook, tossing until vegetable are tender and the liquid is almost evaporated, 2-3 minutes. Add the spinach and cook, tossing, until spinach begins to wilt.

Add the vinegar and 1/4 cup water and cook, tossing until vegetable are tender and the liquid is almost evaporated, 2-3 minutes. Add the spinach and cook, tossing, until spinach begins to wilt.

Serve steak and vegetables with the polenta.

  • 3/4c instant polenta
  • 2.0tsp olive oil
  • 1/2lb skirt steak, cut into 4 pieces
  • kosher salt
  • black pepper
  • 2.0 red bell peppers, thinly sliced
  • 1.0 large shallot, thinly sliced
  • 1/4c red wine vinegar
  • 2.0c baby spinach
New York, NY
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