Target: 6 × 4 inches · landscape

Seared Steak with Parmesan Polenta and Brussels Sprouts

45 min · 4 servings

Ingredients

□ 1 1/2 lb sirloin steaks

□ 1 1/4 lb Brussels sprouts

□ 2 tbsp extra-virgin olive oil

□ 1 1/2 tsp kosher salt

□ 3/4 tsp freshly ground black pepper

□ 4 cups low-sodium chicken stock

□ 1 cup coarse yellow cornmeal

□ 4 tbsp unsalted butter, divided

□ 1/2 cup finely grated Parmesan cheese

□ 1 tbsp neutral high-heat oil

□ 2 garlic cloves, lightly crushed

□ 2 fresh thyme sprigs

□ 2 tbsp thinly sliced fresh chives

1. Heat oven to 450 F with a sheet pan inside. Halve sprouts and toss with olive oil, salt, and pepper.

2. Roast sprouts cut-side down until browned. Simmer stock, then whisk in cornmeal gradually.

3. Stir polenta over low heat until tender; season dry steaks. Finish polenta with butter and Parmesan.

4. Sear steaks in a hot cast-iron skillet. Baste with garlic-thyme butter until the center reaches 145 F.

5. Rest steaks at least 3 minutes. Serve over polenta with browned sprouts and chives.

Cook’s note: Keep polenta covered on low; stir in warm stock if it thickens.