Tuscan Sirloin & Tomato Basil Gremolata

• 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 has thickened, 2-3 minutes more. Add half the Parmesan to pot; stir to combine. Season with a pinch of salt and pepper to taste. • Keep covered off heat until ready to serve.

• 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 begin 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.) Roast on middle rack for 5 minutes (you'll add more to the sheet then).

• Pat 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 steak and sear until browned all over, 2-3 minutes. Turn off heat.

• Once broccoli has roasted 5 minutes, remove from oven and carefully add seared steak to opposite side of sheet. Roast on middle rack until 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 steak to a cutting board to rest; tent with foil to keep warm. • Sprinkle remaining Parmesan over broccoli; toss to combine.

• While steak and broccoli roast, 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.