Cast Iron Balsamic Steak with Polenta and Roasted Tomatoes


serves 4 


Cast Iron Steakhouse New York Strip Steak
1 - 2 pounds New York Strip Steak about ¾”-1” thick
½ tablespoon canola oil
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper

Balsamic Barbecue Sauce
3/4 cup balsamic vinegar
2/3 cup ketchup
1/3 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter

Cheesy Herb Polenta
3 cups water
1 tablespoon chicken base
1 cup instant polenta
1 cup shredded parmesan cheese
1 cup whole milk
2 tablespoons chopped basil leaves
2 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
salt and pepper to taste

Roasted Tomatoes with Basil
2 pints cherry tomatoes
extra virgin olive oil
kosher salt
fresh ground pepper
6 basil leaves, chopped

Remove steaks from packaging and place on a plate to come to room temperature.

Preheat oven to 400°F.  Immediately place 10 or 12 inch cast iron skillet in the oven on the lower rack (place in the oven during the preheating process).

In a medium saucepan, combine all barbecue sauce ingredients (except butter). Cook over medium heat for 15-20 minutes.

Prepare a baking sheet with aluminum foil.  Add tomatoes and drizzle with olive oil, sprinkle with salt and pepper.  Toss with hands and spread evenly baking.  Set aside until oven is ready.  Place in oven and roast until tomatoes are tender and skins begin to split, approximately 10-12 minutes.

Bring water and chicken stock to boil in a large covered saucepan over medium high heat.

Remove baking sheet from oven and turn to 500°F.  Add chopped basil, toss and place in a serving bowl.
Stir butter into barbecue sauce.  Whisk to combine.  Remove from heat.

Slowly whisk polenta into boiling chicken broth.  Reduce to simmer and whisk occasionally until polenta thickens, about 3 minutes.  Add remaining polenta ingredients, stir and turn heat off.  Cover until ready to serve.

Coat steaks lightly with oil and season both sides with a salt and pepper.

Using oven mitts, remove skillet from oven (leave oven on) place on burner over high heat. 

Immediately place steaks in the middle of hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 3 minutes (use oven mitts.  Remember the whole pan is scorching hot!).  Flip steak and cook for another 3 minutes (cook time is for medium).

Remove steak from pan, cover loosely with foil, and rest for 2 minutes.

Begin serving by placing polenta and tomatoes on plates.  Once steak has rested you can slice it or serve it cave man style.  Drizzle with balsamic barbecue sauce.
Serve and enjoy!

Recipe printed from http://TheSlowRoastedItalian.com/
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