Tuscan Heat Steak & Parmesan Polenta
with Roasted Broccoli & Blistered Tomato Gremolata
Calories
:
860 kcalProtein
:
44g proteinTotal
:
35 minutesDifficulty
:
MediumEasy Prep
Carb Smart
Allergens:
- Milk
Tuscan Heat-spiced steak meets creamy Parmesan polenta and golden roasted broccoli in this flavor-packed dinner. Blistered tomatoes and fresh herb gremolata add bright, zesty notes that tie everything together. A symphony of textures and Italian-inspired flavors that transforms any weeknight into a culinary escape to the countryside.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
12 ounce
Sirloin Steak
1 unit
Precooked Polenta
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
1 unit
Broccoli
¼ ounce
Parsley
⅓ tablespoon
Tuscan Heat Spice
½ teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
/ per serving
Calories860 kcal
Fat62 g
Saturated Fat23 g
Carbohydrate34 g
Sugar6 g
Dietary Fiber6 g
Protein44 g
Cholesterol175 mg
Sodium1800 mg
Trans Fat0.5 g
Potassium1190 mg
Calcium260 mg
Iron4.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
- Cut broccoli into bite-size pieces. Finely chop parsley. Zest and quarter lemon.
2
- In a small pot, combine polenta and ½ cup water (1 cup for 4 servings) over medium heat. Cook, mashing with a potato masher, until mostly smooth, 1-2 minutes.
- Add cream cheese, stock concentrate, and 2 TBSP butter (4 TBSP for 4). Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Grate half the Parmesan into pot; stir to combine. Season with a pinch of salt and pepper to taste.
- Keep covered off heat until ready to serve.
3
- Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes start to burst, 4-5 minutes. Remove from heat; transfer to a plate. Wipe out pan.
- Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet.) Transfer to middle rack and roast 5 minutes (you'll add more to the sheet then).
4
- Pat sirloin steak dry with paper towels and season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. Heat a drizzle of oil in pan used for tomatoes over medium-high heat. Add sirloin steak and sear until browned all over, about 2-3 minutes. Turn off heat.
5
- Once broccoli has roasted 5 minutes, carefully add seared sirloin steak to opposite side of sheet. Roast on top rack until sirloin steak is cooked to desired doneness and broccoli is golden brown, 10-12 minutes. (For 4 servings, leave broccoli roasting; place steak on a second sheet and roast on top rack.)
- Transfer sirloin steak to cutting board to rest; tent with foil to keep warm.
- Grate remaining Parmesan over broccoli; toss to combine.
6
- In a small bowl, combine basil paste, parsley, lemon zest, half the garlic powder, 1 TBSP olive oil, a squeeze of lemon juice, salt, and pepper (all the garlic powder and 2 TBSP olive oil for 4 servings).
- Stir blistered tomatoes into gremolata; set aside until ready to serve.
7
- Slice sirloin steak against the grain.
- Divide broccoli and polenta between plates. TIP: If polenta has cooled, reheat over medium-low heat, stirring in a few splashes of water to loosen if necessary.
- Place sirloin steak on top of polenta. Spoon blistered tomato gremolata over sirloin steak and serve.
