Lunch: Skirt Steak with Balsamic-Glazed Onions and Creamy Polenta

Recipe by Anna Watson Carl Who needs steak and potatoes when you can have steak and polenta?

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Skirt Steak with Balsamic-Glazed Onions and Creamy Polenta

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

1 head broccoli, cut into florets
1/4 c. extra-virgin olive oil, divided
kosher salt
Black pepper
1 1/2 c. Polenta
3 tbsp. butter
1 small red onion, thinly sliced into half-moons
2 tbsp. brown sugar
1/4 c. balsamic vinegar
1 1/4 lb. skirt steak

Instructions

Preheat oven to 425 degrees F. Arrange broccoli on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Roast until golden around edges, 15 to 20 minutes.
Meanwhile, in a medium saucepan, bring 4 1/2 cups salted water to a boil. Add polenta in a slow, steady stream, whisking constantly. Bring to a boil, then reduce heat and let simmer on low, whisking regularly, until thickened, 20 minutes. Stir in butter and season with salt and pepper.
In a small saucepan over medium-high heat, heat 1 tablespoon olive oil. Cook onion until beginning to soften, 3 minutes. Stir in brown sugar and cook 2 minutes more. Add balsamic vinegar and bring to a boil, then reduce heat and let simmer until texture resembles a thick syrup, about 5 minutes. Season with salt and pepper.
Heat a grill pan over high heat. Season skirt steak with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Let rest 5 minutes and cut thinly on the diagonal.
Serve steak over polenta topped with balsamic red onions. Serve broccoli on the side.

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