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.
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.