Skirt Steak


  • 2 cups plus 1 TBS fat free, low sodium chicken broth, divided
  • 1 cup 2% reduced fat milk
  • 2/3 cup quick-cooking polenta
  • 1 oz. Gorgonzola cheese, crumbled (about 1/4 cup)
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper, divided
  • Cooking spray
  • 1 lb. skirt steak, trimmed and cut into 4 pieces
  • 1 tsp. unsalted butter
  • 1 TBS finely chopped shallots
  • 1/2 cup dry red wine
  • 1 tsp. chopped fresh thyme
  • 1 1/2 tsp. honey
  • 1/4 tsp. corn starch


Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk polenta into broth mixture, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 tsp. salt and 1/4 tsp. pepper. Cover and let stand 5 minutes. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with remaining 1/4 tsp. salt and remaining 1/4 tsp. pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer to a cutting board; cover loosely with foil. Melt butter in skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, thyme and honey; bring to a boil. Cook until reduced by half (about 2 minutes). Combine remaining 1 TBS broth and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens. Cut steak diagonally across grain into thin slices. Spoon 2 TBS sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces of steak.