Seared flank steak with blue cheese polenta from Cooking Light Magazine, March 2015 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed broccolini

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese or Greek yogurt for blue cheese, and quick-cooking cornmeal or grits for quick-cooking polenta.

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