A white bowl with slices of skirt steak sitting on a bed of blue cheese polenta with broccolini on the side

Skirt Steak with Blue Cheese Polenta

  • Author: Jennifer
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 1x


This skirt steak with blue cheese polenta is an easy gluten-free dinner option. Simple pan sear the skirt steak and whip up the blue cheese polenta and you’ll have dinner ready to eat in under 30 minutes.



  • 2 cups uncooked polenta (corn grits)
  • 5 Tbsp. butter – divided
  • 2 pounds skirt steak
  • 1 tsp. sea salt
  • 1 tsp. cracked black pepper
  • 1/4 cup blue cheese crumbles


  1. In a large saucepan, bring 6 cups of water to boil.
  2. Add the polenta and stir, then reduce heat and simmer gently for 30 minutes, stirring frequently.
  3. While the polenta is cooking, heat the cast iron or stainless steel skillet over medium-high heat. Add 2 tablespoons of butter and let melt.
  4. Season both sides of the skirt steak with the salt and pepper.
  5. Add the skirt steak to the heated skillet and let sear on one side for 3-4 minutes. Then flip and sear the other side for another 3-4 minutes. Check the temperature for medium-rare (130 degrees) and then remove from skillet once it’s reached medium-rare. Let the skirt steak rest while you finish the polenta.
  6. Once the polenta has finished cooking, add 3 tablespoons of butter and the blue cheese crumbles and stir until melted and combined.
  7. Gently slice the skirt steak across the grain into thin slices. Serve with the polenta and a vegetable of your choice.

  • Category: dinner
  • Cuisine: American

Keywords: skirt steak, polenta, blue cheese, certified angus beef, gluten-free dinner