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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.6
  • Total Fat: 12.1 g
  • Cholesterol: 56.7 mg
  • Sodium: 2,038.3 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.1 g

View full nutritional breakdown of Flank Steak w/ Merlot Mushrooms & Onions over Toasted Polenta calories by ingredient
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Flank Steak w/ Merlot Mushrooms & Onions over Toasted Polenta

Submitted by: THYRAD

Introduction

This is from Quick Fix Meals w/ Robin Miller on the Food Network. I entered ingredients so I could have nutritional information. This is from Quick Fix Meals w/ Robin Miller on the Food Network. I entered ingredients so I could have nutritional information.
Number of Servings: 4

Ingredients

    2 flank steaks, about 1 pound each
    Salt
    Freshly ground black pepper
    2 teaspoons garlic powder
    2 teaspoons onion powder
    1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
    1 tablespoon olive oil
    2 cups frozen or jarred pearl onions
    2 cups cremini mushrooms, sliced
    1 teaspoon dried thyme
    1 cup Merlot or dry red wine

Directions

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.

While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.

While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.

Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.


Number of Servings: 4

Recipe submitted by SparkPeople user THYRAD.






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Member Ratings For This Recipe

  • This was amazing, I made a double batch for taking in my lunch to work throughout the week. I don't think I really liked the toasted polenta though, I think next time I will substitute potatoes with similar spices as the meat instead. - 8/28/10

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