Steakhouse Dinner with Blue Cheese Polenta | Schnucks
Steakhouse Dinner with Blue Cheese Polenta Steakhouse Dinner with Blue Cheese Polenta

Including lean beef like flank steak is a simple way to add beneficial nutrients to your diet. Not only is it packed with protein, but it’s also full of immune-boosting minerals like iron and zinc.

30M 4
Nutrition facts: 520 17G 120MG 330MG 46G 7G 45G
Ingredients: 1 cup ground polenta 1/3 cup blue cheese 2 (12 oz.) pkgs. fresh green beans 1 1/2 lb. skirt or flank steak, cut into 4 equal pieces 1 tbsp. Lawry’s seasoned pepper 1/2 cup no-salt beef broth 1 minced shallot 1 tsp. dried thyme 1 tbsp. Dijon mustard chopped fresh parsley, if desired Instructions: Prepare polenta and green beans according to package directions and season with salt and pepper, if desired. Add blue cheese to polenta and stir to combine. Cover to keep warm. Heat a large skillet over medium-high heat and coat with cooking spray. Season steak with salt and pepper, if desired and add to pan. Cook 2-4 minutes per side or until steak reaches an internal temperature of 145 degrees. Transfer steak to a cutting board, reserving drippings in pan. Let steak rest 5 minutes then slice against the grain Add shallot and thyme to pan and cook 2–3 minutes, scraping up browned bits. Add broth and stir until bubbly, about 2 more minutes. Whisk in mustard. Serve steak with green beans, polenta and pan gravy. Top with chopped fresh parsley, if desired.

Steakhouse Dinner with Blue Cheese Polenta

30-Minute Dinner, Dinner, Health & Wellness, Healthy Dinner

Including lean beef like flank steak is a simple way to add beneficial nutrients to your diet. Not only is it packed with protein, but it’s also full of immune-boosting minerals like iron and zinc.

30M

4

Including lean beef like flank steak is a simple way to add beneficial nutrients to your diet. Not only is it packed with protein, but it’s also full of immune-boosting minerals like iron and zinc.

Ingredients

  • 1 cup ground polenta
  • 1/3 cup blue cheese
  • 2 (12 oz.) pkgs. fresh green beans
  • 1 1/2 lb. skirt or flank steak, cut into 4 equal pieces
  • 1 tbsp. Lawry’s seasoned pepper
  • 1/2 cup no-salt beef broth
  • 1 minced shallot
  • 1 tsp. dried thyme
  • 1 tbsp. Dijon mustard
  • chopped fresh parsley, if desired

Instructions

  1. Prepare polenta and green beans according to package directions and season with salt and pepper, if desired. Add blue cheese to polenta and stir to combine. Cover to keep warm.
  2. Heat a large skillet over medium-high heat and coat with cooking spray. Season steak with salt and pepper, if desired and add to pan. Cook 2-4 minutes per side or until steak reaches an internal temperature of 145 degrees. Transfer steak to a cutting board, reserving drippings in pan. Let steak rest 5 minutes then slice against the grain
  3. Add shallot and thyme to pan and cook 2–3 minutes, scraping up browned bits. Add broth and stir until bubbly, about 2 more minutes. Whisk in mustard.
  4. Serve steak with green beans, polenta and pan gravy. Top with chopped fresh parsley, if desired.

Nutrition Facts

520 CALORIES Per Serving

FAT: 17G

SATURATED FAT: 7G

CHOLESTEROL: 120MG

SODIUM: 330MG

CARBOHYDRATES: 46G

FIBER: 7G

SUGAR: 7G

PROTEIN: 45G

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