Ingredients

1 head Broccoli [cut into florets]

1/4 cup Olive Oil [divided]

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 1/2 cups Polenta

3 tablespoons Butter

1 Red Onion [sliced thin in half moons]

2 tablespoons Brown Sugar

1/4 cup Balsamic Vinegar

1 1/4 - 1 1/2 pounds Skirt Steak

Preparation

  1. Preheat oven to 425°. Arrange broccoli on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper and roast until golden around edges, 15 to 20 minutes.

  2. Meanwhile, in a medium saucepan, bring 4 ½ cups salted water to a boil. Add polenta in a slow, steady stream, whisking constantly. Bring to a boil, then reduce heat and simmer, whisking regularly, until thickened, 20 minutes. Stir in butter and season with salt and pepper.

  3. In a small saucepan over medium-high heat, heat 1 tablespoon olive oil. Cook onion until beginning to soften, 3 minutes, then stir in brown sugar and cook 2 minutes more. Add balsamic vinegar and bring to a boil, then reduce heat and let simmer until texture resembles a thick syrup, about 5 minutes. Season with salt and pepper.

  4. Heat a grill pan over high heat. Season skirt steak with salt and pepper and grill 3 to 4 minutes per side for medium rare. Let rest 5 minutes and cut thinly on the diagonal.

  5. Serve steak over polenta, topped with balsamic red onions, and with broccoli on the side.