PlateJoy Recipes: Balsamic-Glazed Sirloin with Rosemary Polenta
It's holiday season in the PlateJoy test kitchen! While sweets often take center stage during December, we have our eyes on the main event. Steak is a popular choice for special occasion main courses, and we're a fan of top sirloin for your holiday table. With even marbling, this cut packs a lot of flavor without pockets of excess fat to trim.
Our recipe for balsamic-glazed sirloin with rosemary polenta cuts the creaminess of cheesy polenta with a zing of sweet vinegar. Try the recipe—and get all ingredients delivered tomorrow with PlateJoy!
Order this meal or see more recommendations for the holidays.
1 cup milk
1 cup chicken broth
½ cup dry polenta corn meal
2 oz cream cheese
½ cup balsamic vinegar
2 tablespoon tamari
½ tablespoon olive oil
8 oz top sirloin steak
4 cups spinach
2 tbsp chopped rosemary
Combine vinegar, tamari and chili powder in a small bowl. Pour half the sauce into a large ziplock bag and add sirloin. Let marinate 10 minutes.
Meanwhile, add milk and broth to a saucepan over medium heat. Gradually stir in polenta. Cook, stirring frequently, 15 to 20 minutes. Remove from heat and stir in cream cheese.
Heat a skillet over medium-high and add oil. Wipe sirloin dry and add it to the pan. Cook 4 minutes per side, or until done to your preference. Transfer to a plate, tent with aluminum foil, and let rest for at least 5 minutes.
Add remaining sauce and spinach to the pan. Cook over medium-low heat until spinach has wilted slightly, about 2 minutes.
Chop rosemary. Warm polenta and season with rosemary, salt and pepper to taste.
Slice steak against the grain and enjoy with polenta and spinach, with sauce spooned on top.