Tuscan Sirloin & Tomato Basil Gremolata
with Creamy Polenta & Roasted Parm Broccoli
- Milk
Give your next steak dinner an Italian twist! You’ll start with a creamy polenta base, then layer on seared-then-roasted Tuscan-spiced sirloin. You’ll serve roasted broccoli tossed with Parmesan on the side, then top the steak with a bright and herbaceous gremolata featuring basil, parsley, lemon, and blistered tomatoes.
Ingredients
1 unit
Broccoli
¼ ounce
Parsley
1 unit
Lemon
2 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
1 ounce
Basil Paste
1 teaspoon
Garlic Powder
1 unit
Precooked Polenta
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Sirloin Steak
4 ounce
Grape Tomatoes
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Finely chop parsley. Zest and quarter lemon.
• In a small pot, combine polenta and 1⁄2 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). Cook, whisking constantly, 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. (Be sure to measure the Tuscan Heat Spice—we sent more!) • 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.
• Slice steak against the grain. • Divide broccoli, polenta, and steak between plates. TIP: If polenta has cooled, reheat over medium-low heat, stirring in a few splashes of water to loosen if necessary. • Spoon tomato basil gremolata over steak and serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the gremolata's bright taste, while some found the polenta bland. Steak opinions varied widely.
- Ease of prep: Some found it labor-intensive; others noted the steak was thick and difficult to cook properly.
- Suggestions: Consider butterflying thick steaks for even cooking. Try mashed potatoes if you're not a polenta fan.
- Portions: A few mentioned small portions, particularly with the steak; some received only one steak instead of two.
- Texture: Several found the steak tough or chewy, even when cooked to medium-rare. Polenta texture was hit-or-miss.
Reviews from our home cooks
Absolutely delicious! The spice on the steak, plus the salt and pepper, make it juicy and delicious! I've never had polenta before and am now in love! Although broccoli was out in our area, it was substituted with green beans. They turned out great as well. I highly recommend this meal!
The gremolata was new to me so I wasn't sure what to expect but it complemented the steak well. Nice dish. The steak I received was thick so I did filet it so it cooked to the doneness I like.
Didn't care for the gremolata, I would have liked it better without the tomatoes mixed in. The polenta was unbelievable, I will be making that again.
Delicious, full of flavor. Loved having a different side option other than rice or potatoes
Very good quality meat, portion was great. A winner 🏆 meal for sure!!!
This was so good, I would order it at a restaurant!
My daughter made this one and it came out exactly as it should she was so proud of herself the food was fresh and delicious
Steak quality was outstanding. I understand that broccoli wasn't available but wish I could have picked substitute veggie(s) on my account for incidents like this. In this case, I would have selected asparagus instead of green beans.
When the recipe was followed exactly, the steak was extremely rare. Also, the polenta really should be sliced before it's mashed for ease of mashing.
I wasnt a fan of the polenta but I LOVED the gremolata. I even had some fresh basil on hand to make more
