Seared Italian Sirloin Steak

With Parmesan Polenta and Roasted Pepper Demi-Glace

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We've put an Italian twist on steak night with this meal, and you may never look back. Creamy polenta, a traditional Northern Italian dish of simmered cornmeal, is suffused with the nutty flavor of Parmesan cheese for a side strong enough to stand up to tender sirloin steak. Add to that a rich demi-glace with fresh red bell pepper and make steak night molto bene.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Shallot
  • 3 oz. Grape Tomatoes
  • 2 Sirloin Steaks
  • Info
    4 fl. oz. Whole Milk
  • Info
    0.9 oz. Butter
  • ½ cup Quick-Cooking Polenta
  • Info
    1½ oz. Grated Parmesan Cheese
  • 1 tsp. Dried Oregano
  • 4 Tbsp. Bonewerks Classic Veal Demi-Glace

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    594
  • Carbohydrates
    69g
  • Fat
    41g
  • Protein
    66g
  • Sodium
    984mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Stem, seed, and slice red bell pepper into 1/8'' strips. Peel and halve shallot. Slice into thin strips (julienne). Halve grape tomatoes. Rinse steaks, pat dry, and season with a pinch of salt and pepper.

  • 2

    Make the Polenta

    Bring a small pot with 1 ½ cups water, ½ tsp. salt, milk, and butter to a boil. Steadily whisk in polenta and cook until thickened, about 5 minutes. Adding the polenta in a steady stream rather than all at once will prevent it from clumping. Whisk in Parmesan cheese (reserving a pinch for garnish), taste, and season with more salt, if desired. Cover and set aside. Just before plating, whisk in 2 Tbsp. water to loosen polenta. The consistency should be like a smooth porridge.

  • 3

    Cook the Steaks

    Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate to rest and return pan to medium-high heat. Don't worry if there are browned bits on the bottom of the pan; they're packed with flavor and will be incorporated into the sauce.

  • 4

    Make the Red Pepper Demi-Glace

    Add 1 tsp. olive oil, oregano, pepper, and shallot to pan and cook 4-5 minutes. Add demi-glace and ¼ cup water to pan and stir to combine. Cook until thickened, about 2 minutes. Add tomatoes, taste, and adjust seasoning with salt and pepper if necessary.

  • 5

    Plate the Dish

    Spoon polenta on plate and flatten into a wide oval. Spoon red pepper demi-glace over polenta. Place a steak on top and garnish with remaining Parmesan cheese and a bit of sauce.

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