Steak Delight with Creamy Polenta
Indulge in a savory steak delight served over creamy polenta with sautéed mushrooms. Perfect for a satisfying dinner.
Prep time:
Cook time:
Total time:
Yield: 4-5 servings
Ingredients
- 6 eye of round steaks
- Sea salt
- White pepper
- Montreal steak seasoning
- 1 LG onion, cut into long thin strips
- 1 lb crimini mushrooms, sliced thin
- 2 cloves garlic, minced
- 1/4 cup cream sherry
- 1 stick butter, divided
- 4-6 sprigs fresh rosemary
- For the polenta:
- 1/4 cup minced onion
- 3-4 large jalapeños, seeded and minced
- 3 cups water
- 1 cup whole milk
- 2 tsp granulated chicken bouillon
- 1 pinch Cajun spice
- 1 cup shredded white cheddar
- 1 cup yellow corn meal
- For the cauliflower:
- 1 LG head cauliflower, cut into florets
- 2 tbs oil
- Cajun spice
- Garlic powder
- Pinch sea salt
- Louisiana hot sauce
Instructions
- Cover both sides of the steaks with sea salt, white pepper, and Montreal seasoning. Set aside.
- Cut cauliflower into florets. Drizzle oil and sprinkle seasonings to taste over them. Toss to coat. Place in a baking dish and roast at 375°F until tender. When done, add hot sauce to taste.
- For the steaks, heat a fry pan over medium heat.
- Melt 3 tbs butter in a frying pan. Sauté mushrooms, onion, and garlic over medium-low heat until caramelized. When caramelized, turn heat up to medium and add sherry. Deglaze until all liquid is reduced.
- Start steaks and polenta at the same time.
- Heat a frying pan over medium heat. Add a touch of oil. Sear steaks on one side for about 3-4 minutes. When nice and browned, flip. Add 3 tbs butter and rosemary sprigs to the pan. Baste with a spoon for 3-4 minutes. Remove when steaks are medium rare. Let steaks rest for 3 minutes.
- In a saucepot, sauté the onion and jalapeños for the polenta just until onions become translucent. Do not brown. Add water, milk, bouillon, and spices. Bring to a boil. When boiling, slowly whisk in cornmeal. Reduce heat to low. Cook until you have a smooth polenta with no lumps. Add cheese and mix well.
- To plate, place polenta on the bottom, put a steak on top, spoon a little of the pan juice over it, and cover with sautéed mushrooms and onion. Serve cauliflower on the side. Serve immediately. Enjoy!
Nutritional Information
Approx. 600 calories per serving
Recipe Overview
Difficulty Level: Intermediate
Equipment Needed: Frying pan, saucepot, baking dish, whisk, cutting board, knife
Kitchen Tips: Ensure all ingredients are prepped before starting to streamline the cooking process.
Make-Ahead Options: Prepare the polenta and mushroom mixture a day in advance and reheat before serving.
Ingredient Deep Dive
Quality Selection Guide: Choose steaks with a bright red color and good marbling for optimal flavor.
Storage Tips: Store uncooked steaks in the coldest part of the refrigerator and use within 3 days. Cooked polenta can be refrigerated for up to 5 days.
Substitutions: Substitute eye of round steaks with sirloin or flank steak for a different flavor profile.
Measurement Conversions: 1 cup = 240 ml; 1 stick of butter = 113 grams.
Expert Techniques
Professional Tips: Let steaks come to room temperature before cooking for even cooking results.
Common Mistakes: Avoid overcooking the steaks; they should be medium rare for best tenderness.
Visual Cues: Look for a deep brown crust on the steak and creamy consistency in the polenta.
Equipment Alternatives: A grill can be used instead of a frying pan for the steaks for a smoky flavor.
Serving & Presentation
Plating Suggestions: Use a shallow bowl for the polenta and place the steak at an angle for visual appeal.
Food Pairing: Pair with a fresh garden salad and a glass of red wine.
Portion Guidelines: Serve 1 steak per person with a generous scoop of polenta and a side of cauliflower.
Special Occasions: Ideal for dinner parties or romantic dinners.
Nutrition & Health
Detailed Nutrition: Contains essential proteins, fats, and carbohydrates; approximately 600 calories per serving.
Health Benefits: Rich in protein and vitamins from the steak and vegetables, providing energy and nourishment.
Dietary Considerations: Contains dairy; consider lactose-free alternatives for the polenta.
Wellness Tips: Balance the meal with a side of greens for added fiber and nutrients.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Wrap individual portions in cling film and place in a freezer-safe bag for up to 2 months.
- Reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth to maintain moisture.
- Ensure food is reheated to an internal temperature of 165°F before consuming.
Variations & Adaptations
- Incorporate seasonal vegetables like asparagus in spring or butternut squash in fall.
- Substitute steaks with plant-based proteins or use gluten-free bouillon for dietary preferences.
- Double the recipe for larger gatherings or halve it for a cozy meal for two.
- Opt for less expensive cuts of meat or use canned mushrooms to save costs.
Troubleshooting FAQ
- If polenta is lumpy, it may have been cooked at too high a temperature.
- Stir vigorously while adding cornmeal to prevent lumps.
- For overcooked steaks, slice thinly and serve in a sauce to improve texture.
- Prep vegetables while the steaks are cooking to streamline the process.
Community & Sharing
- Perfect for potlucks or family dinners, easily serving multiple guests.
- This dish reflects a fusion of flavors, showcasing rustic and modern culinary techniques.
- A modern twist on classic steak and polenta, inspired by traditional Italian cuisine.
- Cook in large quantities and store portions for busy weeknights.
