Seared New York Strip Steak with Parmesan Polenta and Balsamic Pan Sauce

This steak dinner brings together tender New York strip, creamy Parmesan polenta, crisp green beans and juicy grape tomatoes in one satisfying plate.

A quick balsamic butter pan sauce ties everything together, picking up the savory browned bits from the steak for a glossy finish.

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Ingredients

10 unit New York Strip SteakView ingredient guideLike ingredientDislike ingredient

4 unit Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup PolentaView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Trim the green beans and cut them into 2-inch pieces. Halve, peel and mince the shallot. Finely chop the chives.
2. Pat the steak dry with paper towels. In a medium pot, combine 2 cups water, the beef stock concentrate and a pinch of salt. Bring to a boil.
3. Reduce the boiling liquid to a simmer. Whisk in the polenta and cook, stirring, until thick but still loose and creamy, 3 to 5 minutes. If it becomes too stiff, add a splash of water.
4. Stir the Parmesan into the polenta. Season with salt and pepper, then remove from the heat.
5. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add the green beans and grape tomatoes. Cook, tossing occasionally, until the beans are tender and the tomatoes begin to burst, 5 to 6 minutes. Remove from the heat.
6. Heat another drizzle of vegetable oil in a large pan over medium-high heat. Season the steak all over with salt and pepper.
7. Add the steak to the hot pan and cook to your desired doneness, 3 to 6 minutes per side. Transfer to a plate and let rest for 5 minutes. Loosely cover with foil if desired to keep warm.
8. While the steak rests, return the same large pan to medium-high heat with a drizzle of oil. Add the minced shallot and cook until slightly softened, 1 to 2 minutes.
9. Add a splash of water to the pan and scrape up the browned bits from the bottom. Let the liquid evaporate.
10. Remove the pan from the heat. Stir in the balsamic glaze and butter until the butter melts, then mix in any steak juices from the resting plate. Season the sauce with salt and pepper to taste.
11. Slice the steak against the grain. If the polenta has thickened or cooled, rewarm it over medium-low heat with a few splashes of water until loose and creamy.
12. Divide the polenta between plates. Top with the green beans, blistered tomatoes and sliced steak. Spoon the balsamic pan sauce over the steak and finish with chopped chives.

Recipe Tips

FAQ

How do I keep polenta from getting too thick?

If the polenta stiffens while cooking or sitting, stir in a splash of water and warm it gently until it becomes creamy again.

Why should the steak rest before slicing?

Resting allows the juices to settle back into the meat. The juices that collect on the plate can also be stirred into the balsamic pan sauce.

Can I cook the vegetables before the steak?

Yes. Cook the green beans and tomatoes first, then set them aside while you sear the steak and make the sauce.