Recipe for: Marinated New York Strip Steak with Parmesan Polenta
|For the steak:|
|1 lb.||New York strip steak|
|2 Tbsp||balsamic vinegar|
|2 Tbsp||extra virgin olive oil, plus more for drizzling|
|1 Tbsp||Worcestershire sauce|
|1 Tbsp||fresh rosemary, finely minced, plus more for garnishing|
|1 tsp||ground black pepper|
|1 tsp||granulated sugar|
|½ tsp||garlic powder|
|½ tsp||onion powder|
|For the polenta:|
|½ cup||yellow cornmeal|
|½ cup||Parmesan cheese|
|3 Tbsp||unsalted butter|
In a small mixing bowl, whisk together the balsamic vinegar, olive oil, Worcestershire sauce, fresh rosemary, salt, ground black pepper, sugar, garlic powder and onion powder until well combined. Transfer the marinade to a gallon-sized freezer bag and add the steak. Gently massage the marinade into the meat and transfer to the fridge for 1 hour.
When ready to cook the steak, preheat the broiler on high and move the rack to the highest level (as close to the broiler as possible). Place the steak onto an aluminum-foil lined baking sheet and broil for 4-6 minutes, until a dark crust forms. Remove from oven and let rest for 10-15 minutes.
In the meantime, make the Parmesan polenta. In a medium pot, add the milk, water and 2 teaspoons of salt and bring to a gentle simmer.
Polenta Cakes version: When the milk and water mixture is simmering, gently whisk in the cornmeal. Cook the polenta until the cornmeal is tender and the mixture is incredibly thick, about 15 minutes. Lastly, remove from heat and add the Parmesan cheese and butter to the polenta and whisk until melted. Pour the polenta onto a baking sheet rubbed with some olive oil. Cool the polenta for 5 minutes then transfer to the refrigerator to finish cooling, about 30 minutes. When polenta has set, preheat the broiler to high. Cut the polenta into small rectangles and place back onto the baking sheet. Sprinkle with some extra salt, ground black pepper, and grated Parmesan Cheese. Broil for 6-7 minutes, until the cheese turns golden brown.
Polenta Porridge version: When the milk and water mixture is simmering, gently whisk in the cornmeal. Cook the polenta until the cornmeal is tender and the mixture thickens, about 15 minutes. Remember to whisk often, as the polenta will continue to soak up liquid and eventually set if you do not do so. If the polenta thickens too quickly, you can add more milk (and you can continue to do this until the steak is ready to be served. Right before serving, whisk in the Parmesan cheese and butter, until melted.
- Serve the polenta with slices of the New York steak and garnish with fresh rosemary, a sprinkling of gourmet salt, and a drizzle of extra virgin olive oil. Enjoy!
About The Chef
Private chef and caterer Ronnie Woo is "The Delicious Cook" who is giving food a new personality. At an early age Ronnie developed an appreciation for the important role cooking, sharing and enjoying good food should play in everyone's life. He shares creative step-by-step recipes on his website and brings his talents to YouTube where you can find easy to follow cooking videos. Follow him on Instagram (@ronniecwoo).