NEW YORK STRIP STEAK WITH BALSAMIC REDUCTION
This New York Strip Steak with Balsamic Reduction is a delicious recipe for juicy, tender steak! It's a fancy steak dinner that's super easy to make!
Provided by Krista
Categories Dinner
Time 20m
Number Of Ingredients 4
Steps:
- Make the Balsamic Reduction following these simple instructions.{Click Here} Place in refrigerator and let set.
- Next, remove 2 NY Strip Steaks from refrigerator and let sit for 5-10 minutes to take the chill off.
- Next, season both sides of the steak with 1/2 teaspoon of olive oil, salt, & pepper.
- Get grill ready to medium high heat. Grill each side for 3-5 minutes, for medium rare.
- Remove from grill and let sit for 2-3 minutes to let juices set then serve with a drizzle of Balsamic Reduction.
- This dish would be great served with the Wild Mushroom Risotto.
NEW YORK STRIP STEAK WITH BALSAMIC REDUCTION OVER POLENTA, BLISTERED TOMATOES, AND GREEN BEANS
Polenta and steak may not be a pairing you see every day, but when you taste it, you'll start to wonder where it's been all your life. The cornmeal porridge soaks up the drippings from the beef, becoming a swirl of intensely rich and meaty flavors. To balance out all that decadence, we're introducing green beans and tomatoes, cooked until they burst with tangy juices, plus a balsamic reduction that provides a jolt of fruit-forward acidity.
Provided by HelloFresh
Categories main course
Time 40m
Number Of Ingredients 13
Steps:
- Wash and dry all produce. In a medium pot, bring 2 cups water, stock concentrate, and a pinch of salt to a boil. Cut green beans into 2-inch pieces. Halve, peel, and mince shallot. Finely chop chives. Pat steak dry with a paper towel.
- Once water is boiling, lower heat and reduce to a simmer. Whisk in polenta. 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.
- 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.
- Heat a drizzle of oil in a large pan over medium-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.
- Heat a drizzle of oil in same pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. Pour in a splash of water and scrape up any 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.
- 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.
Nutrition Facts : Calories 750 kcal, Fat 44 g, SaturatedFat 19 g, Carbohydrate 50 g, Sugar 12 g, Protein 41 g, Fiber 8 g, Cholesterol 130 mg, Sodium 690 mg
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