Steak Dinner, Italian Style

400 calories; $5.25 / serving

Ok, get ready. This is some serious “date night” material. This isn’t something you’d find at some chain restaurant; this is real deal, soldier! Got someone to impress (or are you in the dog house)? Light some candles and let this dinner work it’s magic. #brownchickenbrowncow


Vegetables

  • 3/4 lb sliced mushrooms
  • 1 red onion, cut into 1/2-inch wedges
  • 5 Tbsp extra-virgin olive oil salt/pepper
  • 1/2 tsp thyme leaves
  • 2 oz Gorgonzola or blue cheese crumbles

Steak

  • 2 Tbsp balsamic vinegar
  • 2 tsp extra-virgin olive oil
  • 1 large garlic clove
  • 1/2 tsp thyme leaves
  • 2 lbs steak of choice
  • Salt/pepper

Polenta

  • 4 cups water
  • 1 cup instant polenta
  • 2 tablespoons butter
  • Salt/pepper
  • 2 tablespoons snipped chives

Preheat the oven to 425°. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once. Sprinkle the vegetables with the thyme and toss. Sprinkle with the Gorgonzola and roast for about 5 minutes, until the cheese is melted.

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes. Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand.

In a saucepan, bring the water to a boil. Gradually whisk in the polenta; return to a boil. Cook over moderately low heat, stirring, until smooth, about 3 minutes. Remove from the heat. Whisk in the butter, season with salt and pepper, stir in the chives and serve. Ladle onto plate and top with steak and vegetables.

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