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NY Strip Steak with Balsamic Reduction

over Polenta, Blistered Tomatoes, and Green Beans

NY Strip Steak with Balsamic Reduction

Juicy strip steak is finished with a tangy balsamic glaze, then served over creamy polenta with blistered tomatoes and crisp green beans for a rich, balanced dinner.

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Ingredients

For 2 servings

  • 2 unit Baci Chocolates
  • 2 tablespoon Balsamic Glaze
  • 1 unit Beef Stock Concentrate
  • ¼ ounce Chives
  • 4 ounce Grape Tomatoes
  • 6 ounce Green Beans
  • 10 ounce New York Strip Steak
  • ¼ cup Parmesan Cheese
  • ½ cup Polenta
  • 1 unit Shallot

Additional Ingredients

  • 1.5 tablespoon Butter
  • unit Pepper
  • unit Salt
  • 1 tablespoon Vegetable Oil
NY Strip Steak with Balsamic Reduction
American
PDF
DifficultyMedium
Total Time30m
Calories740
Protein41g
Carbs46g
Fat43g
Tags:
Gluten-freeProtein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free needs, skip the cheese and finish the polenta with olive oil or a non-dairy butter. For a vegetarian plate, swap the steak for seared portobello or thick cauliflower steaks and keep the same style of toppings.

What to serve with it

Serve with a peppery arugula salad or roasted mushrooms to echo the savory steak and balance the sweet glaze. A simple red wine or sparkling water with lemon works well with the rich, comforting polenta and vegetables.

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