Categories: Beef Main Dish

Ingredients

• 1 1/2 lb. sirloin steak tips, trimmed and cut into 2-inch chunks
• 1 Tbsp. coarsely chopped fresh rosemary
• Salt and ground black pepper
• 4 cups water
• 1 cup instant polenta
• 4 Tbsp. unsalted butter, divided use
• 1 Tbsp. vegetable oil
• 10 oz. grape tomatoes, halved
• 1 cup crumbled gorgonzola cheese

Directions

1. To easily cut the steak into chunks, freeze it for 20 minutes. Once cut into chinks, let it sit about 20 minutes to come to room temperature. Pat the chunks dry with paper towels.
2. In a large saucepan, bring the water to a boil over medium-high heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in 3 Tbsp. butter, 1 tsp. salt and 1/2 tsp. pepper. Cover and keep warm.
3. Heat oil in 12-inch skillet over medium high heat until just smoking. Add steak and cook until well browned on all sides and the meat registers 125 degrees (for medium-rare), about 7 minutes or more to desired doneness. Transfer to plate and tent with foil.
4. Melt remaining 1 Tbsp. butter in the same skillet over medium-high heat. Add tomatoes and 1/2 tsp. salt and cook until just softened, about 1 minute. Transfer to plate with steak along with any pan juiced. Serve steak and tomatoes over polenta, sprinkled with gorgonzola.

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