Quick stovetop skirt steak, creamy polenta with fresh corn, and blistered shishito peppers keep your summer weeknights full of flavor!
To keep this meal quick, this recipe utilizes my favorite hack for cooking polenta faster, making it a perfect weeknight carbohydrate!
TLDR: Top Tips
COOK POLENTA FASTER: One of my top tips for polenta - add a little bit of baking soda before stirring in the polenta! This creates a chemical reaction that softens the polenta faster, meaning it cooks in half the time.
DON'T SKIP THE PAN SAUCE: The pan sauce makes this meal oh so special, and it takes minutes after the steak is done. Don't skip it!
Jump to:
Ingredients
SKIRT STEAK: A wonderful, thin cut of beef that cooks to perfection in less than 10 minutes! In this recipe, I've made the steak in a skillet on the stovetop so you can easily make a pan sauce after. However, you could grill the steak and skip the pan sauce.
POLENTA: Completely underutilized in most kitchens, in my opinion! We eat polenta ALL the time as an easy weeknight carbohydrate that pairs well with grilled meats and roasted veggies. While often made with cheese, we usually skip that and make simple polenta with water or broth, like in this recipe.
FRESH CORN: When in season and abundant, fresh corn makes an incredible addition to polenta! Grating the cob is a great way to "harvest" the sweet juices of the corn, and provides wonderful flavor to the polenta.
SHISHITO PEPPERS: In our house, we are completely enamored with shishito peppers. These mild peppers are easy to prepare and serve up as a side dish.
Instructions
Each portion of this recipe is simple, but it all cooks fairly quickly on the stovetop. Make sure to read through the instructions before starting so everything is done around the same time!
- Start the polenta - The polenta takes the longest to cook, so it's the best place to start. Bring the broth and some water to a boil. Add salt and the baking soda - the baking soda helps the polenta cook faster! - and slowly pour in the polenta while stirring continuously. Reduce to simmer.
- Grate corn - Using the large holes of a box grater, grate the corn cobs. You can grate directly into the pot with polenta or grate into a bowl and add it to the polenta, being sure to scrape all the juice in!
- Cook shishitos - Once the polenta's on its way, heat a skillet over medium-high heat. Add the shishitos and cook for a few minutes on each side, until the skin starts to blister and blacken. Remove to a plate.
- Cook steak - Add a little oil to the skillet and cook the seasoned steak for a few minutes on each side.
- Make pan sauce - Reduce the heat and deglaze the pan with the reserved broth, Worcestershire sauce, and garlic. Cook until the liquid has reduced the thickened.
- Assemble meals - Time to eat! Divide the polenta and shishitos between 4 bowls or plates. Slice the steak against the grain and serve over the polenta. Drizzle with pan sauce.
Variations and Substitutions
Want to change things up? No worries - here are some variations or simple substitutions you can make!
Change the cooking method
You can grill the steak and shishitos - check out Ancho Skirt Steak Bowls with Poblano Corn Salsa for grilling instructions!
Otherwise, make Oven Roasted Shishito Peppers instead of making them on the stovetop. You can make the skirt steak in the oven as well, but it cooks up so quickly on the stovetop that I'd personally stick with that!
Swap out polenta
Use grits instead of polenta, keeping the rest of the ingredients and method the same!
Use a different cut of steak
If you can't get your hands on skirt steak, flank steak makes a simple swap.
Otherwise, you can use whatever cut of steak you have on hand! This recipe would be great with sirloin or ribeye; the cooking times would change. Always make sure you're cooking beef to an internal temperature of 130 degrees F for medium rare.
More quick variations
A couple variations and substitutions that need no explanation:
- Omit the fresh corn if it's out of season or not readily available.
- Swap shishitos for other in-season veggies like Simple Oven-Roasted Brussels Sprouts or roasted broccoli.
FAQs
Sure! I grilled skirt steak for my Ancho Skirt Steak Bowls recipe, so use those instructions.
Yes. Flank steak makes a good swap, but any cut of steak would pair well with the polenta and shishitos. Keep in mind the cooking times may change depending on the cut you choose.
Cook to 130-135 degrees F for medium rare. Use an instant read thermometer for the most accurate temps!
Related recipes
Looking for more ways to use steak? Try Cardamom Coffee Rubbed Steak or Easy Skillet Steak Fajitas.
Lean into summer vibes with meals like Balsamic Smoked Pork Tenderloin with Chimichurri and Grilled Maple Dijon Chicken Thighs!
Did you try this Skirt Steak with Double-Corn Polenta? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Skirt Steak with Double-Corn Polenta & Shishitos
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Quick stovetop skirt steak, creamy polenta with fresh corn, and blistered shishito peppers keep your summer weeknights full of flavor!
Adding baking soda to the polenta helps it soften faster, making it a perfect weeknight carbohydrate.
Ingredients
- 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
- 1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
- 12 ounces shishito peppers
- 1 ½ to 2 pounds skirt steak, cut into 4 pieces
- 1 teaspoon ground pepper
- 1 teaspoon paprika
- 4 cloves garlic, chopped
- 1 tablespoon Worcestershire sauce (see NOTES)
Instructions
- Bring 3 cups chicken broth and water to a boil in a medium saucepan. Add ½ teaspoon salt and the baking soda. Slowly whisk in the polenta and reduce heat to a simmer, whisking occasionally, until thickened, about 10 minutes. Meanwhile, grate the corn on the large holes of a box grater into a bowl. Stir the grated corn into the polenta, being sure to scrape all the juices into the pot, along with the butter. Reduce to the lowest heat possible and stir occasionally while you prepare the shishitos and steak. Add a splash of water if the polenta thickens too much.
- Heat a large skillet over medium-high heat. Toss the shishitos with 2 teaspoons of olive oil and ½ teaspoon salt, then add to the skillet. Cook for 2-4 minutes on each side, until bubbled and blackened in spots. Remove to a plate while you prepare the steak.
- Season the skirt steak portions on each side with salt, pepper and the paprika. Heat the remaining 1 tablespoon olive oil in the skillet you cooked the shishitos in - no need to wipe it out. Add the steak and cook 2 to 4 minutes per side, until well browned on the outside and internal temperature has reached at least 125 degrees F for medium rare. Remove to a cutting board and let rest.
- To make the pan sauce, add the garlic to the skillet and cook, stirring constantly, for about 1 minute, until fragrant and softened. Add the remaining ½ cup chicken broth and the Worcestershire sauce and simmer for 1-2 minutes, until slightly reduced and thickened.
- Remove the polenta from heat and stir. Divide among shallow bowls. Slice the skirt steak against the grain and add to the bowls along with the shishitos. Spoon the pan sauce over the steak in each bowl and serve immediately
Notes
No Worcestershire sauce? Try substituting with 1 tablespoons soy sauce + ½ tablespoon balsamic vinegar, 1 tablespoon coconut aminos, OR 1 tablespoon pre-made steak sauce (such as A1).
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