Grilled Polenta with Spicy Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Look for tubes of prepared polenta in the refrigerated part of the produce section. Ingredients:
4 teaspoons canola oil, divided |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon ground cumin |
1/2 teaspoon chipotle chile powder |
1/4 teaspoon freshly ground black pepper |
1 (1-pound) flank steak, trimmed |
1 (18-ounce) tube of polenta, cut into 8 slices |
1 ripe peeled avocado, sliced |
1/2 cup fresh cilantro leaves |
1/2 cup (2 ounces) crumbled queso fresco |
1/2 cup refrigerated fresh salsa |
lime wedges (optional) |
Directions:
1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.
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