Name: NY Steak with Herbed Polenta Fries & Tomato Bell Pepper-Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 ½ small pkgs grape tomatoes; 90 ml Italian salad dressing; 3 (510 g) tubes polenta, pre-cooked; 1.02 kg striploin (New York strip) steak; 1 ½ yellow bell peppers; black pepper; extra virgin olive oil; Italian seasoning; salt

NY Steak with Herbed Polenta Fries & Tomato Bell Pepper-Arugula SaladNY Steak with Herbed Polenta Fries & Tomato Bell Pepper-Arugula Salad — a 45-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 ½ small pkgs grape tomatoes

90 ml Italian salad dressing

3 (510 g) tubes polenta, pre-cooked

1.02 kg striploin (New York strip) steak

1 ½ yellow bell peppers

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 245°C (475°F).

Halve each tube of polenta crosswise, then cut each half lengthwise into ½-inch thick "fries." Divide between two large baking sheet pans, spreading the fries out in a single layer.

Drizzle fries with oil and season with spices; carefully toss to coat, then spread out on the baking sheets so that none of the fries are touching.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, flipping fries halfway through, until golden brown and slightly crisp on the outside, 35-40 minutes. Remove from oven.

When the fries have about 15 minutes left of cooking, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom; working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Halve tomatoes and place in a large bowl.

Trim, seed, and halve bell peppers crosswise, then slice into thin strips; add to the bowl with the tomatoes.

Add arugula to the bowl, along with the dressing, and toss to combine the salad; set aside.

Thinly slice steak against the grain.

To serve, divide steak, polenta fries, and salad between plates. Enjoy!

Open this recipe in Flambette