So, this supper is not only super simple to pull together but it’s really versatile too! I sliced up firm polenta and made like corn cakes to serve with my ragu but, you could use a variety of things…
…the sky’s the limit here!
One big skillet for your meat and peppers and then pick what you would like to serve it over and bam! Dinner is done!
If you want to make your polenta like mine, then make sure you buy the precooked polenta that can be sliced. All I did was slice the roll of polenta and then heat it through in a skillet on my stove in a drizzle of olive oil and a pinch of salt and pepper. After about six minutes or so on each side, the polenta is done. Such an easy way to serve polenta to your family because it looks just like a corn cake.
This recipe serves about four big portions.
1½ pounds of chopped flank steak or flat iron steak (into bite-sized pieces)
2 bell peppers, chopped (I used one red and one green)
1 onion, chopped
3 cloves of garlic, chopped
1 (6 oz) can of tomato paste
1 (8 oz) can of tomato sauce
1 (14 oz) can of diced tomatoes
Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO)
salt and pepper
In a large skillet over medium-high heat, brown up your steak in a drizzle of EVOO along with a pinch of salt and pepper.
Once browned, add in your bell peppers, onions and garlic along with another pinch of salt and pepper and saute about five minutes or until veggies are tender. Stir in your tomato paste, tomato sauce and can of diced tomatoes (do not drain). Reduce heat to low and simmer about 10 minutes.
Remove from heat and ladle ragu down over your polenta or any other carb you love (pasta would be great!). Garnish with a little grated Parmesan cheese.
That’s it! Dinner is done!