NY Strip Steak with Balsamic Reduction over Polenta, Blistered Tomatoes, and Green Beans

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In med. pot, bring 2C water, Better than Bouillon,, & pinch salt to boil. When boiling, lower heat to simmer. Whisk in polenta & cook(3-5 min.) until thick but still oozy. (TIP: Add a splash of water if polenta becomes stiff.) Stir in Parmesan. Season with salt & pepper; remove from heat.

Step 2

Heat a drizzle of oil in med. pan over med.-high. Add green beans & tomatoes. Cook (5-6 min.), tossing, until green beans are tender & tomatoes are starting to burst; remove from heat.

Step 3

Pat steak dry with paper towel; season all over with salt & pepper. Heat a drizzle of oil in lg. pan over high; add steak to pan. Cook (3-6 min. per side). Remove from pan; set aside, covered with foil, to rest (5 min.).

Step 4

Meanwhile, heat drizzle of oil in same pan over med.-high. Add shallot, cooking(1-2 min.) until slightly softened. Add splash of water & scrape up brown bits from bottom of pan. Allow liquid to evaporate. !Remove from heat, add balsamic glaze & 1½T butter to pan. Stir until melted, & mix in any juices on steak plate. Season with salt & pepper.

Step 5

Slice steak against grain. If polenta has cooled, reheat over med.-low heat, adding a few splashes of water to loosen. Divide between plates, then top with green beans, tomatoes, & steak; drizzle sauce & garnish with chives.

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