Skirt Steak With Blue Cheese Polenta

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

• polenta • butter • buffalo sauce • sea salt • black pepper • blue cheese crumbles


In a large saucepan, bring 6 cups of water to boil.

Add the polenta and stir, then reduce heat and simmer gently for 30 minutes, stirring frequently.

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.

Season both sides of the skirt steak with the salt and pepper.

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.

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