Rosemary Steak Tips with Gorgonzola Polenta
By America's Test KitchenPublished on January 5, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
4 cups water 1 cup instant polenta 4 tablespoons unsalted butter Salt and pepper 1 tablespoon coarsely chopped fresh rosemary 1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks1 tablespoon vegetable oil 10 ounces grape tomatoes, halved4 ounces Gorgonzola cheese, crumbled (1 cup)
Before You Begin
You can substitute another mild blue cheese for the Gorgonzola, if desired.
Instructions
- Bring water to boil in large saucepan over medium-high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in 3 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and keep warm.
- Combine rosemary, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat steak tips dry with paper towels and sprinkle with rosemary mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate and tent with foil.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium high heat. Add tomatoes and 1/2 teaspoon salt and cook until just softened, about 1 minute. Transfer to plate with steak. Serve steak and tomatoes over polenta, sprinkled with Gorgonzola.
Time
30 minutesYield
Serves 4Ingredients
4 cups water
1 cup instant polenta
4 tablespoons unsalted butter
Salt and pepper
1 tablespoon coarsely chopped fresh rosemary
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 tablespoon vegetable oil
10 ounces grape tomatoes, halved
4 ounces Gorgonzola cheese, crumbled (1 cup)
Ingredients
4 cups water
1 cup instant polenta
4 tablespoons unsalted butter
Salt and pepper
1 tablespoon coarsely chopped fresh rosemary
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 tablespoon vegetable oil
10 ounces grape tomatoes, halved
4 ounces Gorgonzola cheese, crumbled (1 cup)
Ingredients
4 cups water
1 cup instant polenta
4 tablespoons unsalted butter
Salt and pepper
1 tablespoon coarsely chopped fresh rosemary
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 tablespoon vegetable oil
10 ounces grape tomatoes, halved
4 ounces Gorgonzola cheese, crumbled (1 cup)
Why This Recipe Works
Chunks of blue cheese melt into the hot polenta to make a rich and flavorful side dish for the seared steak.
Before You Begin
You can substitute another mild blue cheese for the Gorgonzola, if desired.
Instructions
- Bring water to boil in large saucepan over medium-high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in 3 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and keep warm.
- Combine rosemary, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat steak tips dry with paper towels and sprinkle with rosemary mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate and tent with foil.
- Melt remaining 1 tablespoon butter in now-empty skillet over medium high heat. Add tomatoes and 1/2 teaspoon salt and cook until just softened, about 1 minute. Transfer to plate with steak. Serve steak and tomatoes over polenta, sprinkled with Gorgonzola.
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