Hanger steak with polenta "fries"
10
Points®
Total Time
25 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This hearty main dish offers up a fresh spin on the classic steak and fries. Under the broiler, the polenta becomes crisp on the outside and soft on the inside while staying firm enough to pick up and eat like fries. Be sure to let the flank steak rest before cutting into it. During the cooking process, the heat pulls the meat’s juices to the surface. If you slice it immediately after it comes out of the grill pan, those flavorful juices will run out. Letting it rest let’s those juices reabsorb back into the meat, keeping it moist and flavorful.
Ingredients
Fat free ready-to-eat polenta (in tube)
16 oz
Table salt
¾ tsp
Rosemary
1 Tbsp, chopped fresh
Lemon zest
1 tsp, finely grated
Uncooked lean trimmed hanger steak
1 pound(s)
Black pepper
¼ tsp