Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Ingredients
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Coarse salt
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1 pound skirt or sirloin steak, thinly sliced across the grain
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2 tablespoons olive oil, plus 1 teaspoon for polenta
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1 head broccoli, cut into florets, stems peeled and sliced (3 cups total)
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4 cloves garlic, thinly sliced
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2 sprigs rosemary
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¼ cup balsamic vinegar
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2 tablespoons unsalted butter
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1 tube (18 ounces) prepared polenta, cut into ½-inch slices
Description
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Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
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Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.
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Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.
