Italian Herb Steak & Parmesan Polenta
with Onion & Bell Pepper Ragù
- Milk
Tender sirloin steak is seasoned with a blend of classic Italian herbs, then seared, sliced, and served atop a vibrant bell pepper and onion ragù. Creamy, cheesy Parmesan polenta provides the perfect rich base, and fresh parsley adds a bright herbaceous finish to this rustic Italian-inspired feast.
Ingredients
1 unit
Green Bell Pepper
12 ounce
Sirloin Steak
1 unit
Onion
1 unit
Precooked Polenta
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
5 ounce
Marinara Sauce
1 tablespoon
Italian Herb Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Heat a small pot over medium heat and add polenta, stock concentrate, and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher until mostly smooth, 30-60 seconds.
-
Whisk in cream cheese, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); cook, whisking occasionally, until thickened, 3-4 minutes.
-
Turn off heat. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.
-
Pat steak* very dry with paper towels; rub all over with Italian herb paste, a pinch of salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. TIP: Reduce heat to medium if steak is browning too quickly.
-
Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.
-
While steak cooks, halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop parsley.
-
Heat a drizzle of olive oil in pan used for steak over medium heat. Add onion, bell pepper, salt, and pepper. Cook, stirring, until lightly browned and slightly softened, 4-5 minutes.
-
Add marinara, garlic powder, and ¼ cup water (½ cup for 4 servings); cook until sauce has thickened, 30-60 seconds. Stir in half the parsley; season with salt and pepper.
-
Thinly slice steak against the grain.
-
Divide onion and bell pepper ragù and polenta between plates. Top ragù with steak and remaining parsley. Top polenta with remaining Parmesan. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The polenta and ragù were widely praised as delicious, but the sirloin steak was consistently described as extremely tough, gristly, and difficult or impossible to chew by a large number of reviewers.
- Ease of prep: The polenta and sauce come together easily; the main challenge was the steak, which many found too thick to cook properly within the suggested time.
- Suggestions: Slice the steak thinner before cooking to help it cook more evenly and stay tender; some found the tomato sauce overpowered the dish and would reduce it next time. One reviewer suggested using an electric mixer for smoother polenta.
- Portions: A few felt there wasn't enough polenta relative to the sauce, and would have preferred a larger polenta portion.
