Sure, I know, I've only been doing this blog thing a month and already I'm falling down on the job. But in my defense, I'm getting my butt kicked at work so I haven't been getting home early enough to cook most nights. But this one was totally worth the extra time!
1 (1-pound) flank steak, trimmed
1/2 teaspoon ancho or regular chili powder
1/2 teaspoon salt
1 (16-ounce) tube fat-free polenta, cut into 12 slices
1 1/2 cups fresh or thawed frozen corn kernels
1 red bell pepper, chopped
1/2 red onion, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chopped, fresh cilantro
Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle the steak with the chili powder and salt. Place the steak on the pan and cook until an instant-read thermometer inserted into the side of the steak registers 146 degrees for medium-rare, about 5 minutes on each side. Transfer the steak to a cutting board and let stand 5 minutes. Cut on a diagnonal into 16 slices.
Meanwhile, spray the broiler rack with nonstick spray and preheat the broiler. Arrange the slides of polenta on the rach and broil 5 inches from the heat until crispy and heated through, about 2 minutes on each side.
Spray a medium nonstick skillet with nonstick spray and st over medium heat. Add the corn, bell pepper, onion, and jalapeno pepper. Cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the cilantro.
Place 3 slices of polenta on each of 4 plates and top evenly with the steak. Spoon the corn mixture on top.
Serves: 4
Prep Time: 20 mins
Cooking and Assembly time: 20 mins
WW Points: 6
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