Garlic Herb Steak Bites with Creamy Polenta

Garlic Herb Steak Bites with Creamy Polenta ingredients

• 3 cups chicken or vegetable broth
• 0.75 cup instant polenta
• 2 tbsp butter
• 0.5 cup Parmesan cheese
• 2 tbsp heavy cream (optional)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 lb sirloin steak
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh parsley

How to make Garlic Herb Steak Bites with Creamy Polenta

1. Bring 3 cups chicken or vegetable broth to a boil in a medium saucepan over high heat. Once boiling, reduce heat to low and slowly whisk in 0.75 cup instant polenta, whisking continuously to prevent lumps.
2. Continue to cook the polenta over low heat, stirring frequently, for 5-7 minutes until thickened and creamy. If it becomes too thick, add a splash more hot broth or water.
3. Stir in 2 tbsp butter, 0.5 cup grated Parmesan cheese, 2 tbsp heavy cream (if using), 0.5 tsp salt, and 0.25 tsp black pepper into the polenta. Keep warm over very low heat, stirring occasionally.
4. Pat the 1 lb sirloin steak dry with paper towels and cut it into 1-inch bite-sized cubes. Season the steak cubes generously with 0.5 tsp salt and 0.25 tsp black pepper.
5. Mince 3 garlic cloves and finely chop the leaves from 1 sprig fresh rosemary and 1 sprig fresh thyme.
6. Heat 1 tbsp olive oil in a large skillet (preferably cast iron) over high heat until shimmering and almost smoking. Add half of the seasoned steak bites in a single layer, ensuring not to overcrowd the pan, and sear for 1.5-2 minutes per side until deeply browned and crusty.
7. Remove the first batch of steak bites and set aside. Add the remaining steak bites to the skillet and repeat the searing process for another 1.5-2 minutes per side. Once seared, return the first batch of steak bites to the pan.
8. Reduce the heat to medium. Add 2 tbsp butter to the skillet, along with the minced garlic, chopped rosemary, and thyme. Cook, stirring and spooning the melted herb butter over the steak bites, for 1-2 minutes until the garlic is fragrant and the butter is slightly browned.
9. Remove the skillet from the heat. The internal temperature of the steak bites should be around 130-135°F for medium-rare, or higher for desired doneness.
10. To serve, spoon a generous portion of the creamy Parmesan polenta onto each plate or shallow bowl. Top with the garlic herb steak bites and any remaining pan juices. Garnish with 1 tbsp chopped fresh parsley and serve immediately.

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