Steak and Polenta with Roasted Root Vegetables

Steak and Polenta with Roasted Root Vegetables
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Perfectly seared steak served over cheesy polenta topped with a red wine butter sauce served with roasted beets and carrots.

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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.

two plates of steak and polenta with roasted root vegetables on a table with two glasses of wine and two candles

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

ingredients for 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

Temperature guide for beef

Rare…………………. 125°F
Medium-Rare….130°F
Medium……………140°F
Medium-Well….150°F
Well-Done……….160°F

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!

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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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 887 kcal

Ingredients
  

Roasted Vegetables

  • 2 medium Carrots peeled and diced 1/2" pieces
  • 2 medium Beets peeled and diced 1/2" pieces
  • 4 teaspoons Oil divided
  • ½ teaspoon Salt divided
  • ¼ teaspoon Fresh cracked black pepper divided

Cheesy Polenta

  • 2 cups Water
  • ½ cup Polenta/Corn grits
  • ¾ cup Shredded Gouda cheese 2 ounces
  • ¼ cup Chopped fresh parsley
  • 1 Tablespoon Butter
  • ½ teaspoon Salt
  • teaspoon Fresh cracked black pepper

Steak

  • 2 10 ounce New York strip steak
  • Kosher salt
  • Fresh cracked black pepper
  • Oil avocado
  • 1 Tablespoon Butter
  • 2 Garlic cloves smashed
  • 2 sprigs Fresh rosemary

Red wine butter sauce

  • 1 small Shallot Diced small
  • 1 garlic clove minced
  • ½ cup Dry red wine
  • ½ cup Beef broth
  • 2 Tablespoons Unsalted butter cold
  • Salt
  • Fresh cracked black pepper

Instructions
 

Roasted Vegetables

  • Preheat the oven to 350°F
  • Toss the Carrots with half the Oil, Salt and Pepper., spread onto half of a baking tray. Toss the beets (in the same dish) with the rest of the Oil, Salt, and Pepper, spread on the other half of the tray. Bake for 30-40 minutes or until tender.

Cheesy Polenta

  • After you put the vegetables into the oven then start the water boiling. Whisk in the polenta, cover and reduce heat to low. Cook 5-7 minutes or until tender. Stir once or twice. Add the rest of the ingredients and stir until combined and the cheese is melted. (leave the cooked polenta off the heat but covered and finish it while the sauce is reducing).

Steak

  • Season both sides of the steak with salt and pepper. Dab up the excess with the edges of 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 butter, garlic 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 then slice.

Red Wine Butter Sauce

  • Return the pan you used to cook the steak to low heat and add the shallot and cook for about 5 minutes or until they are softened. Add the garlic and cook another 30 seconds or until fragrant. Carefully pour in the 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 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). Remove from the heat and whisk in the butter 1 tablespoon at a time. Season to taste with salt and pepper.

To plate

  • 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!
Keyword steak and polenta


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