Stuffed Flank Steak and Polenta

Stuffed Flank Steak and Polenta

Baby, it’s cold outside. How about a nice hot dinner that warms from the inside out? Flank steak stuffed with delicious things, crispy green vegetables and stick to your ribs polenta is just the ticket to mealtime happiness.

It’s that easy: I’ve given you options below since there is usually a variety of stuffed flank steak in the Specialty Meat Case. Choose any one that strikes your fancy…it will go beautifully with the sides.

Start to Finish: 25 minutes
Hands on time: 20 minutes

1 tablespoon olive oil
2 pieces Flank Steak Stuffed with Spinach and Mushrooms or Pepperoni and Mozzarella, from Specialty Meats Case, about 1 lb
Salt and freshly ground black pepper
3/4 cup chicken broth
6 oz Snap Peas, Broccolini with Fried Garlic or Green Beans from To Go Case
1 package frozen Heinen’s Polenta with Sun Dried Tomatoes

Heat the olive oil in a large skillet over medium-high heat. Salt and pepper the flank steak and when the oil shimmers, add it to the pan. Brown the meat on one side for about 3 minutes, turn and brown the other side for another 3 minutes. Add the broth, cover the pan and reduce the heat to low and cook the meat until cooked through, about 6 minutes. Transfer the meat and any juices to a plate and keep warm.

Add the green vegetables to the pan and saute them, tossing and turning them for 2 minutes or until heated through. Transfer the vegetables to the plate with the meat and keep warm.

Add the polenta to the hot pan (it’s ok if there’s a little broth left over) and cook according to the package directions. Return the meat to the pan and nestle in the vegetables Cover and warm everything up over low heat for about 3 minutes.

Transfer the flank steak, vegetables and polenta to heated serving plates and serve hot.

Serves 2

Click here to print this page

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Leave a Reply

Your email address will not be published. Required fields are marked *