Prepare to transform your ordinary dinner into an extraordinary culinary adventure that will make your taste buds dance with joy! This Italian-inspired dish combines the rich, bold flavors of perfectly seared skirt steak with a luxuriously creamy Gorgonzola polenta that will have your dinner guests begging for seconds. Whether you're a seasoned home chef or a cooking enthusiast looking to impress, this recipe promises a restaurant-quality meal that's surprisingly simple to create in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- Salt and pepper to taste
- 2 cups water
- 1 cup polenta
- 1/2 cup Gorgonzola cheese, crumbled
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Remove the skirt steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels and generously season both sides with salt and pepper.
- Preheat a cast-iron skillet or grill pan over high heat. For medium-rare doneness, aim for a very hot cooking surface to create a nice sear on the steak.
- While the pan is heating, prepare the polenta. Bring 2 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta, reducing heat to low, and continue stirring to prevent lumps from forming.
- Cook the polenta for about 20-25 minutes, stirring frequently, until it becomes thick and creamy. If the polenta becomes too thick, add a little more water or milk to maintain a smooth consistency.
- Once the polenta is nearly done, stir in the butter and crumbled Gorgonzola cheese until well incorporated. Season with salt and pepper to taste. Keep warm on low heat.
- Cook the skirt steak for 3-4 minutes on each side for medium-rare, depending on the thickness of the steak. Avoid moving the steak too much to develop a nice crust.
- Remove the steak from the heat and let it rest on a cutting board for 5-7 minutes. This allows the juices to redistribute throughout the meat.
- Slice the steak against the grain into thin strips to ensure tenderness.
- Spoon the creamy Gorgonzola polenta onto plates, top with sliced skirt steak, and garnish with chopped fresh parsley.
- Serve immediately while the steak is hot and the polenta is creamy. Optional: drizzle with a small amount of olive oil or add additional cracked black pepper if desired.
Tips
- Temperature is Key: Always let your skirt steak come to room temperature before cooking to ensure even heat distribution and a perfect sear.
- Pan Perfection: Use a cast-iron skillet or heavy grill pan for the best crust on your steak. Make sure it's scorching hot before adding the meat.
- Polenta Patience: Whisk your polenta slowly and consistently to prevent lumps. Low and slow is the secret to creamy, smooth perfection.
- Resting Matters: Let your steak rest after cooking to allow juices to redistribute, ensuring a moist and tender result.
- Slicing Technique: Always slice skirt steak against the grain to maximize tenderness and make each bite melt in your mouth.
- Cheese Pro Tip: Add Gorgonzola to your polenta off the heat to preserve its distinctive flavor and prevent separation.
- Garnish Generously: Fresh parsley isn't just for looks - it adds a bright, fresh note that cuts through the richness of the steak and cheese.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 100mg
