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
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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