Ingredients
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2 lb Steak: We chose Choice Strip steak (2 inches thick) but your favorite will work just as well.
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Polenta: 4 servings.
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8 oz. sharp or extra sharp cheddar cheese: (Tillamook)
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¼ cup half and half or whole milk.
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Tiny tomatoes (about 4 per person)
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Frozen sweet corn (about ½ handful per person)
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1 tsp butter
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Salt and pepper
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1 pouch Le Sauce & Co Roasted Poblano & Garlic gourmet finishing sauce
Prep Ingredients & Kitchen equipment:
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Pre-heat over to 400 for inside steak preparation
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Equipment:
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One large skillet, preferably a cast iron.
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Tongs
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6 qt pan (for polenta)
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Season steak with a pinch of salt and pepper
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Take frozen sweet corn portions out of the freezer and set them aside on a plate or bowl
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Take tiny tomatoes out of the refrigerator
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Prep polenta per package directions. Note, there are several types of polenta cooking instructions depending on which type you purchased.
Preparation
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Cook Polenta per instructions on the package, and keep warm.
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Warm skillet pan on the stovetop on high heat
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When the pan is hot (not scorching hot) add butter and steak. Cook for 2 min each side, then put the pan in the oven for 7 minutes for medium-rare.
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Take the steak out of the pan and place it on a plate to rest for 7 minutes.
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Warm Roasted Poblano & Garlic finishing sauce in a small pan on low or microwave per directions
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To finish the polenta, add half & half of whole milk and cheese and stir until it is one harmonious dish.
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In the still-hot skillet add about one tablespoon of olive oil and tomatoes and corn. Season with a pinch of salt & Pepper stirring on high for about 4 minutes.
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Plate by adding polenta to a plate or a wide bowl first, add corn and tomatoes and finish with a drizzle of the Roasted Poblano & Garlic finishing sauce around the whole plate. Enjoy!
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