NY Strip Steak with Balsamic Reduction over Polenta, Blistered Tomatoes, and Green Beans

Step 1

Wash and dry all produce. Trim any stems from green beans, then cut into 2-inch pieces. Halve, peel and mince shallot. Finely chop chives. Pat steak dry with a paper towel. In a medium pot, bring 2 cups water, stock concentrate, and a pinch of salt to a boil.

Step 2

When water is boiling, lower heat and reduce to a simmer. Whisk in polenta and cook until thick but still oozy, 3-5 minutes. (TIP: Add a splash of water if polenta becomes stiff.) Stir in Parmesan. Season with salt and pepper and remove from heat.

Step 3

Heat a drizzle of oil in a medium pan over medium-high heat. Add green beans and tomatoes. Cook, tossing, until green beans are tender and tomatoes are starting to burst, 5-6 minutes. Remove pan from heat

Step 4

Heat a drizzle of oil in a large pan over high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside on a plate to rest 5 minutes. TIP: Loosely cover steak with aluminum foil to keep warm while resting.

Step 5

Meanwhile, heat a drizzle of oil in same pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. Add a splash of water and scrape up brown bits from bottom of pan. Allow liquid to evaporate. Remove from heat, then add balsamic glaze and 1½ TBSP butter to pan. Stir until butter melts, then mix in any juices that have accumulated on plate from steak. Season to taste with salt and pepper.

Step 6

Slice steak against the grain. If polenta has cooled, reheat over medium-low heat, adding a few splashes of water to loosen, if necessary. Divide between plates, then top with green beans, tomatoes, and steak. Drizzle sauce over steak and garnish with chives.