INGREDIENTS
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3/4cupquick-cooking polenta
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2bell peppers, chopped
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1pintcherry or grape tomatoes, halved
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1teaspoonfennel seeds
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1teaspoonsmoked paprika
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3tablespoonsolive oil
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kosher salt and black pepper
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1/2teaspoonsherry vinegar
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1 1/2poundsskirt steak, cut into 4 pieces