Skirt Steak With Balsamic Glazed Onions

• 1 head Broccoli cut into florets
• 1/4 cup Olive Oil divided
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 1/2 cups Polenta
• 3 tablespoons Butter
• 1 Red Onion sliced thin in half moons
• 2 tablespoons Brown Sugar
• 1/4 cup Balsamic Vinegar
• 1 1/4 - 1 1/2 pounds Skirt Steak

1. 1. Preheat oven to 425u0b0. Arrange broccoli on a baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper and roast until golden around edges, 15 to 20 minutes.
2. 2. 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 simmer, whisking regularly, until thickened, 20 minutes. Stir in butter and season with salt and pepper.
3. 3. In a small saucepan over medium-high heat, heat 1 tablespoon olive oil. Cook onion until beginning to soften, 3 minutes, then 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.
4. 4. Heat a grill pan over high heat. Season skirt steak with salt and pepper and grill 3 to 4 minutes per side for medium rare. Let rest 5 minutes and cut thinly on the diagonal.
5. 5. Serve steak over polenta, topped with balsamic red onions, and with broccoli on the side.

broccoli , olive oil, salt, pepper, polenta, butter, red onion, brown sugar, balsamic vinegar, skirt

Taken from www.epicurious.com/recipes/member/views/skirt-steak-with-balsamic-glazed-onions-5abaa48c6705e4552ff91132 (may not work)