Skirt Steak with Double-Corn Polenta and Blistered Shishito Peppers Recipe
This Skirt Steak with Double-Corn Polenta recipe brings together tender, quick-cooked skirt steak and creamy polenta enhanced with fresh corn for a flavorful, comforting summer weeknight meal. The addition of baking soda to the polenta speeds up the softening process, making it ideal for busy evenings. Blistered shishito peppers add a smoky, slightly spicy side, while a garlicky pan sauce ties the dish together with rich, savory notes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Polenta & Corn
- 3 ½ cups low-sodium chicken broth, divided
- 1 cup water, plus more if needed
- 2 ½ teaspoons Kosher salt, divided
- ½ teaspoon baking soda
- 1 cup dry polenta
- 2 ears of corn, shucked
- 2 tablespoons butter
Shishito Peppers
- 12 ounces shishito peppers
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon Kosher salt
Skirt Steak & Sauce
- 1 ½ to 2 pounds skirt steak, cut into 4 pieces
- 1 teaspoon ground pepper
- 1 teaspoon paprika
- 4 cloves garlic, chopped
- 1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Polenta: Bring 3 cups of chicken broth and 1 cup water to a boil in a medium saucepan. Add ½ teaspoon salt and the baking soda. Slowly whisk in the polenta, then reduce heat to a simmer. Whisk occasionally until the mixture thickens, about 10 minutes. Meanwhile, grate the corn using the large holes of a box grater into a bowl.
- Incorporate Corn and Butter: Stir the grated corn and all its juices into the polenta along with the butter. Lower the heat to the lowest possible setting and stir occasionally as you prepare other components. Add a splash of water if the polenta becomes too thick.
- Cook the Shishito Peppers: Heat a large skillet over medium-high heat. Toss the shishito peppers with 2 teaspoons olive oil and ½ teaspoon salt. Place them in the skillet and cook for 2 to 4 minutes on each side until bubbled and blistered with blackened spots. Remove them to a plate and set aside.
- Season and Cook the Skirt Steak: Season each piece of skirt steak generously with salt, pepper, and paprika. Using the same skillet (no need to clean it), heat 1 tablespoon olive oil over medium-high heat. Add the steak and cook for 2 to 4 minutes on each side until well browned and reaching an internal temperature of at least 125°F for medium-rare. Transfer steak to a cutting board and let it rest.
- Make the Pan Sauce: Add the chopped garlic to the skillet and cook while stirring constantly for about 1 minute until fragrant and softened. Pour in the remaining ½ cup chicken broth and Worcestershire sauce. Simmer for 1 to 2 minutes until the sauce slightly reduces and thickens.
- Serve: Remove the polenta from heat and stir. Divide the polenta evenly among shallow bowls. Slice the skirt steak against the grain and place on top of the polenta along with the blistered shishito peppers. Spoon the pan sauce over the steak. Serve immediately to enjoy warm and flavorful bowls.
Notes
- If you don’t have Worcestershire sauce, substitute with 1 tablespoon soy sauce plus ½ tablespoon balsamic vinegar, 1 tablespoon coconut aminos, or 1 tablespoon pre-made steak sauce such as A1.
