With Parmesan Polenta and Roasted Pepper Demi-Glace
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.
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.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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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