Thursday, April 24, 2014

Grilled Steak with Blue Cheese Polenta and Red Wine Sauce


(Adapted from Cooking Light)

This recipe comes from yet another semi-desperate attempt to use only ingredients we already had at home to save some money. Also, our refrigerator is ridiculously over-loaded. =]

Boyfriend and I have also recently started calorie counting with an app called LoseIt!. It's an app that allows to input your current weight, your activity level, and how much you want to lose. From that information, it calculates how many calories you can have each day, and it allows you extra calories if you input exercise! So far, it's been working quite well, and is actually really fun to use! (It's also kind of depressing, because it sort of forces you to think about how many calories are in certain things and how many calories you were consuming before you started counting...).

ANYWAY...from now on, my posts are (probably) going to be a lot healthier and I will also include the calories per serving. (Which means I did math! And I hate math!) I hope my change will help those of you out there in cyberspace get motivated to change some shit, too!

(Serves 4)
Ingredients:
  • 2 cups plus 2 tablespoon fat-free, lower-sodium chicken broth, divided
  • 1 cup 2% reduced-fat milk
  • 2/3 cup yellow cornmeal
  • 1 ounce blue or gorgonzola cheese, crumbled (about 1/4 cup)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1 pound sirloin steak, trimmed and cut into 4 pieces
  • 2 teaspoon unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1 cup dry red wine
  • 2 teaspoon chopped fresh thyme
  • 3 teaspoons honey
  • 1/2 teaspoon cornstarch

Preparation

  1. Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk cornmeal into broth mixture, stirring constantly. Reduce heat to medium-low; cook 12-15 minutes, stirring frequently. Remove from heat.
  2. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.
  3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  4. 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.
  5. Melt butter in skillet over medium-high heat. Add shallots; sauté 1 minute.
  6. Add wine, thyme, and honey; bring to a boil. Cook until reduced by half .
  7. Combine remaining 2 tablespoons broth and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens.
  8. Cut steak diagonally across grain into thin slices.
  9. Spoon sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces steak.




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