Pan-Seared Steak with Creamy Polenta

Perfectly pan-seared steak, cooked to juicy perfection, served alongside rich and creamy polenta, and vibrant sautéed spinach for a balanced, sophisticated meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $5.87/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• classic
• grill
• healthy
• savory

Ingredients

• 1.5 pound beef sirloin (lean, cut into 6 portions)
• 1.5 teaspoon salt (divided)
• 0.75 teaspoon black pepper (divided)
• 2 tablespoon olive oil (divided)
• 6 cup chicken broth
• 1.5 cup instant polenta
• 2 tablespoon unsalted butter
• 0.25 cup Parmesan cheese (grated)
• 10 ounce fresh spinach (large bag)
• 1 clove garlic (minced)

Instructions

1. Pat the beef portions dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until just smoking.
2. Sear the beef for 3-5 minutes per side for medium-rare, or longer to your desired doneness. Remove from skillet and let rest on a cutting board, tented loosely with foil, for at least 5 minutes.
3. While the steak rests, prepare the creamy polenta. In a medium saucepan, bring 6 cups low-sodium chicken broth to a rolling boil. Slowly whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and continue stirring until thickened, about 5 minutes.
4. Remove polenta from heat. Stir in the unsalted butter and 1/4 teaspoon salt, until melted and combined. If desired, stir in grated Parmesan cheese.
5. In the same skillet used for the steak (or a separate pan), heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook, stirring, until wilted, about 2-3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
6. Slice the rested steak against the grain. Serve the sliced steak immediately with a generous portion of creamy polenta and sautéed spinach.

Notes

To ensure maximum tenderness, allow your beef to come to room temperature for about 20-30 minutes before searing. For an extra boost of flavor, consider adding a touch of truffle oil to the polenta.

Nutrition (per serving)

• Calories: 495
• Protein: 44.8 g
• Carbohydrates: 40.1 g
• Fat: 19.3 g
• Fiber: 4.1 g
• Sodium: 750 mg
• Saturated Fat: 7.8 g
• Sugar: 2.1 g
• Cholesterol: 110 mg