Polenta with Flat Iron Steak in a Tomatoes-Vegetables Sauce

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Polenta with flat iron steak in a tomatoes-vegetables sauce. As I was having my daily conversation with my mom today, she was describing this great dish with polenta that she made last night for dinner.  Polenta stuck with me as I do not remember the last time I had some, let alone prepared some. Why not prepare it with vegetables and the flat iron steak.

In the kitchen I went, refrigerator door open, and vegetables started coming out of the crisper.

Tonight recipe is my own creation and I have to say, I had fun putting it together. As an option you may want to add chopped celery and eggplant cubes to the tomatoes sauce.

The best compliment a mom can ever get is a clean plate, and that is exactly what I got from my boy.

TIP: Be very careful with the polenta as it has tendency to splatter so always keep an eye to it. By constantly turning it, it will be free of clumps. The tomatoes sauce needs to be nice and moist.  If it seams too dry add some red wine, if you wish, or water.

Red wine is a most with this dish.

Giangi's Kitchen Signature


Nutrition Facts
Polenta with Flat Iron Steak in a Tomatoes-Vegetables Sauce
Amount Per Serving
Calories 261 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 75mg25%
Sodium 82mg4%
Potassium 1107mg32%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4g4%
Protein 27g54%
Vitamin A 3685IU74%
Vitamin C 347.9mg422%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Polenta with Flat Iron Steak in a Tomatoes-Vegetables Sauce

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 pound lean cut into 1 inch cubes flank steak
  • 1 diced zucchini
  • 1/2 peleed and diced yellow onion
  • 1 peeled and diced carrots
  • 6 small cleaned and diced yellow bell pepper
  • chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 freah juice removed and diced tomatoes
  • 1 can -28 ounces with juice San Marzano tomatoes
  • 1 box of Valsugana polenta
  • 1 tablespoon unsalted butter


  1. In a very large skillet over medium heat add the oil. Once the oil is hot add the onion and cook until translucent. Add the bell peppers, zucchini, carrot, thyme, parsley and season with salt and pepper.

  2. Cook for 5 minutes and add the fresh tomatoes.

  3. Cook for another 3 minutes. Remove the vegetables from the skillet and place in a bowl. Do not clean the skillet.

  4. Place the skillet over the heat over high and add the flat iron steak cubes. Sauté for 3 to 5 minutes. When all sides are golden brown, remove from the skillet and place in the same bowl of the vegetables.

  5. Add the San Marzano tomatoes to the skillet and cook at medium heat for 5 minutes.

  6. Return the vegetables and meat to the skillet with the tomatoes sauce. Season with salt and pepper.

  7. Cook for 20 minutes making sure that the sauce will not dry out.

  8. Prepare the Polenta according to the box directions. When done add the butter and mix well.

  9. Place a nice mound of polenta in a bowl and cover with the tomatoes-vegetables sauce.


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