New York Strip Steak with Balsamic Reduction over Polenta, Blistered Tomatoes and Green Beans
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 tbsp olive oil
- 3 tbsp butter
- 12 oz. green beans
- 1 shallot
- .25 oz. chives
- 20 oz. New York Strip steak
- 2 beef stock concentrate
- 1 cup polenta
- 1/2 cup Parmesan cheese
- 8 oz. grape tomatoes
- 4 tbsp balsamic glaze
Directions
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Bring 2 cups water, stock concentrate, and a pinch of salt to a boil in a medium pot. Trim any stems from green beans, then cut into 2-inch pieces. Halve, peel and mince shallot. Finely chop chives. Pat steak dry with a paper towel.
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Once water is boiling, lower heat under pot and reduce to a simmer. Whisk in polenta and cook until thick but still oozy, 3 to 5 minutes. Stir in Parmesan. Season with salt and pepper and remove from heat.
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Heat a drizzle of oil in a medium pan over medium-high heat. Add green beans and tomatoes. Cook, tossing, until green beans are tender and tomatoes are starting to burst, 5 to 6 minutes. Remove pan from heat.
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Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3 to 6 minutes per side. Remove from pan and set aside on a plate to rest 5 minutes. Loosely cover with foil to keep warm while resting.
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Meanwhile, heat a drizzle of oil in same pan over medium-high heat. Add shallot and cook until slightly softened, 1 to 2 minutes. Add a splash of water and scrape up brown bits from bottom of pan. Allow liquid to evaporate. Remove from heat, then add balsamic glaze and butter to pan. Stir until butter melts, then mix in any juices that have accumulated on plate from steak. Season to taste with salt and pepper.
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Slice steak against the grain. If polenta has cooled, reheat over medium-low heat, adding a few splashes or water to loosen, if needed. Divide between plates, then top with green beans, tomatoes, and steak. Drizzle sauce over steak and garnish with chives.