Rib eye Steak with Polenta, Roasted Tomatoes and a Balsamic Reduction – Father’s Day
International Father’s day is just a few days ahead and I have decided to celebrate it with a recipe my dad used to make for me and my sister when we were kids.
You guys know that I am not the biggest meat eater of all times, I enjoy a nice steak, a good cut of tenderloin, some chicken, a juicy burger but if I ever had to chose between meat and fish the second one would be my pick, no doubts. Growing up, my parents spent a lot of time to educate me to like meat. Having a iron deficiency my whole life, they figured a good steak would do me good. Which certainly did. Thus my dad was always spending a lot of time to go to the butchery, select the best cut and cook it always in original ways. A must for me to have in my plate, next to a good cut of meat, was some tomatoes. I LOVED and still love them and I basically expected to have them fresh or made in a sauce of some kind at any of my meals.
This particular recipe was my favorite for a long time. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than a proper Italian feast. It’s thanks to the patience and love of my daddy, to the passion he put into cooking for me this steak that, growing up, I have learned to have a healthy relationship with food and a deep passion for cooking.
So if for the most part I need to thank my grandma for having me taught most of what I know about cooking, I BIG thank you goes to my dad (and mom) for having me showed that when we are in the kitchen we don’t only make food, we cook for someone we love and in each grain of salt, in each drop of oil we use, there is a piece of us that goes to the person we are cooking for.
Ingredients (serves 2):
- 300 gr Rib eye steak
- 250 gr cherry tomatoes
- fresh rocket
- salt and pepper
- 1/2 cup polenta (yellow cornmeal)
- 2 cups of water
- 1/2 cup balsamic vinegar
- extra virgin olive oil
First thing first, get some good quality rib-eye steak. Yes the way you cook your steak will affect it’s tenderness BUT where your steak is coming from (how the cow has been fed and raised) has a BIGGER impact. I got mine from Mr.Meat, this is imported from Uruguay, sliced overseas packed and sent to China which means it gets NO processing what so ever in China.
Let the meat on your counter for a few hours. Do never cook meat straight out of the fridge. Then path it dry and season with salt and pepper.
On a large rimmed baking sheet, toss tomatoes with 1 tablespoon oil, season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes.
Add some rocket salad and set aside.
Bring 2 cups of water to a boil, add the cornmeal, season with salt and pepper and simmer for 3-5 min or until your polenta gets creamy.
Get you steak pan nice and hot, add the steak. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate and let rest, 5 to 10 minutes. Then slice it up.
Add vinegar to skillet, and boil over high until reduced to 1/4 cup.
Serve steak with polenta, and tomatoes salad and drizzle with the balsamic reduction
Serve it right up!