Seared Steak with Parmesan Polenta and Brussels Sprouts

Seared sirloin, creamy Parmesan polenta, and browned Brussels sprouts share the plate in a coordinated skillet-and-oven dinner.

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

Rimmed sheet pan · Heavy saucepan · Cast-iron skillet · Whisk · Instant-read thermometer · Cutting board

Keep the crust crisp

Let the sprouts touch the hot pan cut-side down with space around them; crowding traps steam and softens their edges.

Coordinate the finish

Hold the polenta covered over the lowest heat while the steaks sear, then plate as soon as the steaks have rested.

01. Heat the oven to 450 F with a rimmed sheet pan inside so the metal is hot when the sprouts are ready.

02. Trim and halve the sprouts, then coat with olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

03. Arrange sprouts cut-side down on the hot pan and roast 20 to 25 minutes, turning once near the end for even browning.

04. Bring chicken stock to a gentle simmer and whisk in cornmeal slowly to avoid lumps.

05. Cook polenta over low heat, whisking often at first and stirring as it thickens; season the dried steaks with remaining salt and pepper.

06. Stir butter and Parmesan into the tender polenta, cover it on the lowest heat, and remove the browned sprouts.

07. Heat the cast-iron skillet until very hot, add neutral oil, and sear steaks 3 to 4 minutes per side without crowding.

08. Lower heat, add butter, garlic, and thyme, and baste until the thickest steak reaches 145 F.

09. Rest steaks on a cutting board at least 3 minutes while the polenta stays covered; discard the garlic and thyme.

10. Spoon polenta onto four warm plates and add steak, browned sprouts, and fresh chives.