Pistachio-Crusted Sirloin Steak with Creamy Polenta and Roasted Green Beans

This elegant dish features pan-seared sirloin steak coated in a crunchy pistachio and rosemary crust, served over a bed of creamy polenta. Roasted green beans add a pop of color, while a savory grape and shallot pan sauce brings a touch of seasonal sweetness.

Perfect for a special dinner or holiday feast, this recipe is surprisingly simple to prepare. The polenta is pre-cooked for speed and the steak cooks in minutes. The combination of textures and flavors will impress your guests.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Finely chop pistachios (or crush in their bag with a heavy-bottomed pan or rolling pin). Halve, peel and finely dice shallot. Halve grapes. Finely chop parsley.
2. In a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds. Stir in garlic powder, half the cream sauce base and 1 TBSP butter (all the cream sauce base and 2 TBSP butter for 4). Cook, stirring constantly, until butter has melted and polenta is simmering and thickened, 1-2 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve. TIP: Polenta will thicken as it cools; if needed, add a splash of water and stir before serving.
3. Toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender and browned, 12-15 minutes.
4. In a small bowl, combine panko, pistachios, half the rosemary (all for 4 servings) and a pinch of salt and pepper. Pat steak dry with paper towels; season all over with salt and pepper. Evenly brush steak all over with sour cream, then mound all over with panko mixture, pressing firmly to adhere.
5. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add coated steak to pan; cook until crust is crisp and golden and steak is cooked to desired doneness, 2-4 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary. Transfer to a paper-towel-lined plate.
6. Heat a drizzle of oil in a medium pan over medium-high heat. Add shallot and grapes. Cook, stirring, until shallot is softened and lightly browned, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat; stir in mustard, parsley and 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
7. Divide polenta between plates. Top with green beans and steak. Spoon pan sauce over steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye or filet mignon. Adjust cooking time as needed.

Can I make this dish ahead of time?

The polenta and green beans can be prepared in advance. Reheat gently and cook the steak just before serving for the best crust.

Can I use fresh rosemary instead of dried?

Yes, use 1 tablespoon of fresh rosemary (finely chopped) in place of dried.