Skirt Steak with Gorgonzola Polenta

I moved out at 18 and quickly got tired of eating anything packaged. My wife and I really enjoy cooking and are not afraid to explore a bit. My recipes are a combination of healthy and then indulgent. I do try as many of them as I can and I delete the ones that do not turn out well. I do quite a bit of research before adding most of them and only add what I plan to make. I hope that you enjoy.

2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided

1 cup 2% reduced-fat milk

⅔ cup quick-cooking polenta

1 ounce Gorgonzola cheese, crumbled (about ¼ cup)

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

Cooking spray

1 pound skirt steak, trimmed and cut into 4 pieces

1 teaspoon unsalted butter

1 tablespoon finely chopped shallots

½ cup dry red wine

1 teaspoon chopped fresh thyme

1 ½ teaspoons honey

¼ teaspoon cornstarch

Directions at myrecipes.com

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