Polenta and Steak

Polenta and steak may not be a pairing you see every day, but when you taste it, you’ll start to wonder where it’s been all your life. The cornmeal porridge soaks up the drippings from the beef, becoming a swirl of intensely rich and meaty flavors. To balance out all that decadence, we’re introducing green beans and tomatoes, cooked until they burst with tangy juices, plus a balsamic reduction that provides a jolt of fruit-forward acidity.

INGRIDIENTS:

10 ounce New York Strip Steak

4 ounce Grape Tomatoes

0.25 cup Parmesan Cheese

2 tablespoon Balsamic Glaze

0.25 ounce Chives

1 unit Shallot

6 ounce Green Beans

0.5 cup Polenta

1 unit Beef Stock Concentrate

1 tablespoon Vegetable Oil

1.5 tablespoon Butter

Unit Salt

Unit Pepper

2 unit Baci Chocolates

Step 1.

Wash and dry all deliver. Trim any stems from green beans, then cut into 2-inch pieces. Split, peel and mince shallot. Finely cleave chives. Pat steak dry with a paper towel. In a medium pot, bring 2 mugs water, stock think, and a squeeze of salt to a bubble.

Step 2.

At the point when water is bubbling, bring down warmth and diminish to a stew. Speed in polenta and cook until thick yet slimy, 3-5 minutes. (TIP: Add a sprinkle of water if polenta turns out to be solid.) Stir in Parmesan. Season with salt and pepper and expel from warmth.

Step 3.

Warm a sprinkle of oil in a medium container over medium-high warmth. Include green beans and tomatoes. Cook, hurling, until green beans are delicate and tomatoes are beginning to blast, 5-6 minutes. Expel skillet from warmth

Step 4.

Warm a sprinkle of oil in a substantial skillet over high warmth. Season steak done with salt and pepper. Add to dish and cook to sought doneness, 3-6 minutes for each side. Expel from container and put aside on a plate to rest 5 minutes. TIP: Loosely cover steak with aluminum thwart to keep warm while resting.

Step 5.

In the interim, warm a sprinkle of oil in same dish over medium-high warmth.

Include shallot and cook until marginally diminished, 1-2 minutes. Include a sprinkle of water and rub up darker bits from base of container. Permit fluid to vanish. Expel from warmth, then include balsamic coating and 1½ TBSP margarine to container. Blend until spread melts, then blend in any juices that have aggregated on plate from steak. Season to taste with salt and pepper.

Step 6.

Cut steak contrary to what would be expected. On the off chance that polenta has cooled, warm over medium-low warmth, including a couple sprinkles of water to relax, if vital. Isolate between plates, then top with green beans, tomatoes, and steak. Sprinkle sauce over steak and embellishment with chives.