Rosemary Steak Tips with Gorgonzola Polenta

By lorik

Ingredients

• 4 cups water
• 1 cup instant polenta
• 4 tablespoons unsalted butter
• Salt and pepper
• 1 tablespoon coarsely chopped fresh rosemary
• 1 1/2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
• 1 tablespoon vegetable oil
• 10 ounces grape tomatoes, halved
• 4 ounces Gorgonzola cheese, crumbled (1 cup)

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Bring water to boil in large saucepan over medium-high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in 3 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and keep warm.

2. Combine rosemary, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat steak tips dry with paper towels and sprinkle with rosemary mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate and tent with foil.

3. Melt remaining 1 tablespoon butter in now-empty skillet over medium high heat. Add tomatoes and 1/2 teaspoon salt and cook until just softened, about 1 minute. Transfer to plate with steak. Serve steak and tomatoes over polenta, sprinkled with Gorgonzola.