This dish was quick to make and tasted great! I hope you enjoy it!
serves 6 ( 7 points +)
- 4 tsp. canola oil divided
- ¾ tsp. salt
- ½ tsp. cumin
- 1 tsp. chili powder
- ¼ tsp. black pepper
- 1-½ lbs. flank steak
- 1 ( 16 oz) tube of polenta, sliced into 12 slices
- ½ c. fresh cilantro
- ½ c. queso fresco
- ¾ c. refrigerated salsa ( or homemade)
Heat a large cast iron skillet over medium-high heat. Combine 1 tsp. oil with spices. Rub over steak. Cook steak until desired doneness. Let stand 10 minutes and slice thinly across the grain.
Meanwhile, brush polenta slices with remaining 1 T. oil. Cook for 3 minutes on each side or until browned.
Arrange 2 polenta slices on each plate. Top with 3 oz. steak, salsa, cilantro and queso fresco.
adapted from "Cooking Light"