Skirt Steak with Gorgonzola Polenta

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.3 teaspoon cornstarch 
• 0.5 cup cooking wine dry red
• 1 teaspoon thyme leaves fresh chopped
• 0.3 cup gorgonzola cheese crumbled
• 1.5 teaspoons honey 
• 0.5 teaspoon kosher salt divided
• 1 cup milk 2% reduced-fat
• 2 cups lower-sodium chicken broth fat-free divided
• 0.7 cup quick-cooking polenta 
• 1 tablespoon shallots finely chopped
• 1 pound skirt steak trimmed cut into 4 pieces
• 1 teaspoon butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• aluminum foil
• cutting board

Directions

1. Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk polenta into broth mixture, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently.
2. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
4. Sprinkle steak evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
5. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness.
6. Transfer to a cutting board; cover loosely with foil.
7. Melt butter in skillet over medium-high heat.
8. Add shallots; saut 1 minute.
9. Add wine, thyme, and honey; bring to a boil. Cook until reduced by half (about 2 minutes).
10. Combine remaining 1 tablespoon broth and cornstarch in a small bowl, stirring with a whisk.
11. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens.
12. Cut steak diagonally across grain into thin slices. Spoon 2 tablespoons sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces steak.