Steak and Polenta with Roasted Root Vegetables

Perfectly seared steak served over cheesy polenta topped with a red wine butter sauce served with roasted beets and carrots.

Jump to Recipe

Click here to pin recipe for later 📌

Ready to have a restaurant quality meal right in your own home? This steak and polenta with roasted root vegetables is just that. It can be made in under an hour and looks super fancy! This recipe serves 2 and is perfect for date night at home. Pair it with our Vanilla Chiffon Cakes with Strawberry Rosé Sauce for Two or our Boozy Chocolate Mousse for Two for a delightful meal.

We grew up eating polenta/grits but only for breakfast, now we eat it for dinner on the regular. It’s funny how it can be “poor mans food” but also served in the fanciest of dishes! We actually have a recipe for Breakfast polenta here if you’re interested, it’s a little more elevated then what we grew up eating but that’s what we like to do to our food now days.

what you need to make steak and polenta with roasted root vegetables

ingredient list

• New York strip steak
• Gouda cheese
• Unsalted butter
• Beets
• Carrots
• Shallot
• Garlic
• Fresh rosemary
• Fresh parsley
• Dry red wine
• Beef broth
• Polenta/corn grits
• High heat oil
• Salt
• Fresh cracked black pepper
• Water

extra tips for this recipe

This is our current favorite tutorial on cooking a steak if you need some extra pointers.

can I use other cuts of steak

You can use any good quality cut. We have personally used Top Sirloin, Fillet, Tenderloin and New York in this recipe all with great results.

how to make steak and polenta with roasted root vegetables

Detailed step by step instructions with photos below or scroll down for a shortened and printable version

Get the vegetables into the oven

Preheat the oven to 350° F

Peel and dice 2 medium carrots and 2 medium beets into 1/2 inch pieces. In a small dish toss the carrots with 2 teaspoons oil (or enough to lightly coat them), 1/4 teaspoon salt and 1/8 teaspoon fresh cracked black pepper. Spread onto half of a baking tray. In the same dish repeat with the beets spread onto the other half of the tray. Bake for 30-40 minutes or until fork tender.

Prep some of the ingredients you will use later

for the polenta

Shred 2 ounces Gouda cheese (about 3/4 cup), and chop 1/4 cup fresh parsley. You will also need 1 Tablespoon butter, 1/2 teaspoon salt, and 1/8 teaspoon fresh cracked black pepper.

for the sauce

Chop 1 small shallot into small pieces and mince 1 garlic clove. You will also need 1/2 cup dry red wine, 1/2 cup beef broth, 2 Tablespoons cold unsalted butter, salt and pepper.

for the steak

Peel 2 garlic cloves and crush them a little bit or cut them in half. You will also need 2 sprigs of rosemary and 1 Tablespoon butter.

Start the polenta and the steaks

Put 2 cups water on to boil in a small saucepan.

Season both sides of Two 10 ounce New York strip steaks with salt and fresh cracked black pepper. Dab up the excess seasoning with the edges of the steak.

Whisk 1/2 cup polenta/corn grits into the boiling water. Reduce heat to low, cover and cook for 5 minutes or until no longer crunchy (stir once or twice). Remove from heat and let set covered while you cook the steak.

cook the steak

Preheat a cast iron pan until very hot, add enough oil so the entire bottom of the pan is nicely coated. Lay the steak in and cook for about 3-4 minutes or until they release from the pan and have formed a golden crust (adjust the heat accordingly so your pan doesn’t burn). Turn the steak over and cook another 2-3 minutes. Add the 1 Tablespoon butter, garlic cloves and rosemary then tilt the pan so the rosemary and garlic is swimming in the melted butter and use a spoon to baste all the glorious butter over the steak. Baste until they reach the desired doneness. Transfer to a plate and pour the butter over the steak along with the garlic and rosemary. Cover loosely with tin foil and let rest for about 10 minutes

for the red wine butter sauce

Return the pan you used to cook the steak to low heat. Add the chopped shallot and cook for about 5 minutes or until they are softened. Add the 1 minced garlic clove and cook another 30 seconds or until fragrant. (adjust the heat as necessary so they don’t burn).

Carefully pour in the 1/2 cup wine (if you’re using a gas stove you can turn off the gas to avoid a flare up) scrape the bottom of the pan to release all the yummy brown stuff the steak left (fond).

Add the 1/2 cup beef broth, turn the heat up so it comes to a hard boil. Cook until reduced enough that when you run your spatula across the bottom of the pan it leaves a trail for a few seconds.

finish the polenta while the sauce is reducing (instructions below sauce photos)

Remove from the heat and whisk in the 2 Tablespoons unsalted butter 1 tablespoon at a time. Season to taste with salt and pepper.

finish the polenta

Add the shredded Gouda cheese, the 1/4 cup fresh parsley, the 1 Tablespoon butter, the 1/2 teaspoon salt, and the 1/8 teaspoon fresh cracked black pepper. Stir until well combined and the cheese is melted.

to plate

Slice the steak

Spoon the polenta onto the center of the serving plate and spread it out in a circle. Lay the sliced steak over the center of the polenta. Top the steak with the sauce. Spoon the veggies in a line diagonally across the steak. Garnish with fresh parsley. Use a damp cloth or paper towel to wipe any spills off the sides of the plate. Enjoy!

other recipes you might enjoy

Crispy Skin Salmon Dinner for Two

Or our Cooking for Two category

If you try any of our recipes we would love to see your creation!

Tag us on Instagram @thetearyonion. Or leave a review here on the recipe!

Thanks for reading and as always have fun in the kitchen!