Can I grill the steak instead of making it on the stovetop?

Sure! I grilled skirt steak for my Ancho Skirt Steak Bowls recipe, so use those instructions.

Can I use a different cut of steak?

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.

What temperature is the skirt steak done at?

Cook to 130-135 degrees F for medium rare. Use an instant read thermometer for the most accurate temps!

Skirt Steak with Double-Corn Polenta & Shishitos

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

Units Scale

3 1/2 cups low-sodium chicken broth, divided
1 cup water, plus more if needed
2 1/2 teaspoons Kosher salt, divided
1/2 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 1/2 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)

Cook Mode Prevent your screen from going dark

Instructions

Bring 3 cups chicken broth and water to a boil in a medium saucepan. Add 1/2 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 1/2 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 1/2 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 + 1/2 tablespoon balsamic vinegar, 1 tablespoon coconut aminos, OR 1 tablespoon pre-made steak sauce (such as A1).