Balsamic Glazed Beef with Roasted Broccoli and Creamy Polenta

This dish brings together tender beef with a rich balsamic glaze, roasted broccoli and creamy polenta for a comforting and satisfying meal. The sweetness of the balsamic vinegar perfectly complements the savory beef, while the broccoli adds a delightful crunch.

Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a favorite. Serve it with a side of creamy polenta to soak up all the delicious flavors.

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Ingredients

1 lb beef sirloin, thinly slicedView ingredient guideLike ingredientDislike ingredient

2 tbsp balsamic vinegarView ingredient guideLike ingredientDislike ingredient

1 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

2 cups broccoli floretsView ingredient guideLike ingredientDislike ingredient

1 cup polentaView ingredient guideLike ingredientDislike ingredient

3 cups water or brothView ingredient guideLike ingredientDislike ingredient

2 tbsp butterView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
2. In a medium saucepan, bring 3 cups water or broth to a boil. Slowly whisk in polenta. Reduce heat to low and cook, stirring frequently, for 5-7 minutes until thickened. Stir in butter and season with salt and pepper. Keep warm.
3. While polenta cooks, heat a large skillet over medium-high heat. Add beef slices and cook for 2-3 minutes per side until browned. Remove beef from skillet and set aside.
4. In the same skillet, add balsamic vinegar and scrape up any browned bits. Cook for 1 minute until slightly reduced. Return beef to skillet and toss to coat with the glaze.
5. Serve the balsamic beef over creamy polenta, topped with roasted broccoli.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or sirloin work well. Just slice thinly against the grain.

Is there a substitute for polenta?

You can use mashed potatoes or creamy grits as an alternative.

Can I make this dish dairy-free?

Use olive oil instead of butter for the polenta and ensure the broth is dairy-free.