Argentine-Style Skirt Steak with Dairy-Free Creamy Polenta

Ingredients

• 1.5 lb Skirt steak
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Polenta (coarse cornmeal)
• 4 cups Vegetable broth
• 2 cloves Garlic
• 1 tbsp Fresh rosemary
• 2 tbsp Nutritional yeast
• 1/2 cup Plant-based milk

Instructions

1. 1Pat the 1.5 lb skirt steak dry with paper towels. In a bowl, coat the steak with the 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper, ensuring it's evenly covered.
2. 2Heat a grill to medium-high heat (about 400°F or 200°C) or a large 12-inch skillet over medium-high heat on the stovetop. Cook the seasoned skirt steak for 4-6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F (57°C). Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain into 1/2-inch thick strips.
3. 3While the steak rests, pour the 4 cups of vegetable broth into a large, heavy-bottomed saucepan and bring it to a rolling boil over high heat (450°F or 230°C).
4. 4Once boiling, gradually whisk in the 1 cup of polenta. Reduce the heat to low (180°F or 80°C), cover the saucepan, and cook, stirring frequently to prevent sticking, for 20-25 minutes, or until the polenta is thick and creamy. You'll know it's done when it pulls away from the sides of the pot and has a smooth, porridge-like consistency.
5. 5Stir the cooked polenta until smooth. Add the 2 cloves of minced garlic, 1 tbsp of chopped fresh rosemary, 2 tbsp of nutritional yeast, and 1/2 cup of plant-based milk. Stir vigorously until all ingredients are well combined and the polenta is creamy.
6. 6Taste the polenta and add more salt and black pepper if desired. Serve the sliced skirt steak immediately over the creamy polenta.

Substitutions

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