Quick Beef Skirt Steak and Mushroom Skillet with Polenta
Tender strips of skirt steak and earthy mushrooms quickly cooked with Mexican spices, served over creamy, fast-cooking polenta.
Ingredients
- Beef skirt steak160 g
- Onion30 g
- Garlic5 g
- Olive oil10 ml
- Salt1 g
- Black pepper0.5 g
- Mushrooms100 g
- Quick-cooking polenta40 g
- Water200 ml
- Cumin2 g
- Smoked paprika2 g
- Lime10 ml
Instructions
- 1Step 1
Prepare the polenta according to package directions using water or broth. Quick-cooking polenta usually takes about 5 minutes; keep warm.
- 2Step 2
While polenta cooks, slice the beef skirt steak thinly against the grain.
- 3Step 3
Slice the mushrooms and chop the onion and garlic.
- 4Step 4
Heat olive oil in a separate skillet over medium-high heat.
- 5Step 5
Add the beef strips and sear quickly until browned, about 3-4 minutes per side.
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