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.
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
- ⅛ 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!