Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99/lb sale
• Fresh Yellow Bell Pepper 1 $1.67 each
• Jumbo Yellow Onions 1 small $1.49/lb
• Fresh Roma Tomato 2 medium $2.79/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tbsp chopped $1.69
• Green Asparagus 1/2 lb $1.99/lb sale
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
• Polenta or cornmeal from pantry 1/2 cup dry pantry

Instructions

1. Bring 2 cups water and 1/2 cup chicken broth to a simmer. Slowly whisk in 1/2 cup dry polenta or cornmeal. Cook over low heat, stirring often, until tender and creamy, about 15 to 20 minutes. Season with salt, pepper, and a drizzle of olive oil.
2. Slice 1 small yellow onion and 1 yellow bell pepper. Chop 2 Roma tomatoes, mince 2 garlic cloves, trim 1/2 lb asparagus, and chop 2 tablespoons parsley.
3. Heat a skillet over medium-high with 1 tablespoon oil. Season 1 lb flank steak with salt and pepper and sear 4 to 5 minutes per side, or until desired doneness. Rest 5 to 10 minutes.
4. While steak rests, cook the asparagus in the same skillet for 3 to 4 minutes until crisp-tender; remove to a plate.
5. Add a little more oil if needed, then cook onion and bell pepper 4 to 5 minutes. Add garlic and tomatoes and cook 2 to 3 minutes until lightly saucy. Add remaining 1/2 cup chicken broth and simmer briefly. Stir in parsley.
6. Slice flank steak thinly against the grain. Serve over creamy polenta, spoon the tomato-pepper ragout over top, and add asparagus on the side.