No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Skirt Steak with Pan-Fried Polenta

  • prep: 25 mins
    total time: 25 mins
  • servings: 4
Photography: Con Poulos


  • 1 1/4 pounds skirt steak (fat trimmed), cut into 4 pieces and patted dry
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • Reserved polenta, cut into 8 wedges
  • 4 cups reserved leeks
  • 3 ounces baby arugula (about 3 cups)
  • 1/2 cup loosely packed fresh parsley leaves
  • Lemon wedges (optional), for serving


  1. Step 1

    Preheat oven to 250 degrees. Heat a large cast-iron or heavy skillet over medium-high. Season steak on both sides with salt and pepper. In two batches, cook steak until browned, 6 minutes per batch, flipping once. Transfer to a rimmed baking sheet, loosely tent with foil, and keep warm in oven. Wipe skillet clean and return to heat. Add 1 tablespoon oil and cook half the polenta wedges until crisp, about 5 minutes, flipping once. Repeat with remaining oil and polenta. Transfer to sheet with steak. Add leeks to skillet, season with salt and pepper, and cook until softened, stirring frequently, 3 minutes.

  2. Step 2

    Toss together arugula and parsley. Thinly slice steak against the grain and serve with salad, polenta wedges topped with leeks, and lemon wedges, if desired.

Everyday Food, May 2011