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
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
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.
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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.
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Divide onion and bell pepper ragù and polenta between plates. Top ragù with steak and remaining parsley. Top polenta with remaining Parmesan. Serve.
