Garlic Marinated Ribeye w/ Creamy Parmesan Polenta & Blistered Tomatoes
July 5, 2016
Man, that title is a mouthful. Rightfully so. This dish is big, rich, in your face… and SO delicious. Ben always makes fun of me for my “dinner-lunches” (a lunch that should be eaten for dinner). If you can have breakfast for dinner, you can have dinner for lunch!
This recipe is rich, savory and perfect for spoiling yourself (and maybe someone else!). If you can marinate the steak overnight, even better.
Garlic Marinated Ribeye w/ Creamy Parmesan Polenta & Blistered Tomatoes
Ingredients
- 2 ribeye steaks
- 1/2 c olive oil
- 1/4 c lemon juice
- 1/4 c Worchestershire sauce
- 10 cloves garlic smashed
- 4 c chicken stock
- 1 c polenta yellow cornmeal
- 1/2 c Parmesan cheese
- 2 T butter
- 1 c cherry tomatoes
- 1/4 yellow onion julienne
- 1/4 c fresh basil chiffonade
- Salt & Pepper to taste
Instructions
- Marinate the steak with the olive oil, lemon juice, Worchestershire, 6 cloves smashed garlic, salt & pepper at least 3 hours, overnight is better.
- For the polenta, heat the chicken stock in a large saucepan. Add 2 cloves minced garlic and cook on medium-high until stock is boiling.
- Reduce the heat to medium-low, slowly whisk in the cornmeal (make sure there are no lumps).
- Season with salt and pepper and let simmer for 10 minutes, stirring very frequently.
- Turn off the heat, add the Parmesan and butter. Season to taste, set aside.
- For the steak, remove from the marinade and sear in 2 T olive oil. Transfer to a different pan and finish in 400F oven (125F for medium-rare).
- For the tomatoes, add the tomatoes & onion to the original steak pan, sauté until tomatoes are beginning to blister.
- Add 2 cloves minced garlic and basil, sauté for an additional 2 minutes. Season to taste with salt and pepper.
- To serve, slice steak and place on top of polenta. Garnish with tomatoes and onions.
