Rosemary Butter Steak with Roasted Tomatoes, Broccolini, and Frozen Corn “Polenta”
This recipe was thrown together as a quick dinner with ingredients found in my fridge and freezer. Trust me, you will love it! The Frozen Corn “Polenta” is adapted from a recipe written by one of my favorite chef’s, Amanda Frederickson. Her original recipe can be found here.
Makes about 2 servings.
Prep Time: 5 minutes
Total Cook Time: 20 minutes
Ingredients:
1 Ribeye (Can be substituted for any steak as long as the cook time is adjusted.)
1 tsp fresh rosemary, finely chopped
4 tbsp butter
2 cloves of garlic, thinly sliced
2 tbsp kosher salt, plus more for seasoning steak
freshly cracked black pepper
1 12 oz bag of frozen corn, about 3 cups
1 tbsp cream cheese
Broccolini
Cherry Tomatoes
Instructions:
Preheat oven to 375*F.
Pat your steak dry and season both sides with salt and pepper. Let it sit while you prep the other ingredients.
On a foil lined pan, toss tomatoes and broccolini in olive oil, salt, and pepper. Bake in the oven for 20 minutes.
Boil 4 cups of water in a saucepan and add 2 tbsp of kosher salt. (* see note). When boiling, add the frozen corn. Bring back to a boil and cook for 4 minutes. Reserve a few tbsp of the cooking liquid, and drain the remaining liquid from the corn.
Add the drained corn, 2 tbsp of the butter, and the cream cheese to a blender or food processor. Blend until creamy. Add cooking liquid 1 tbsp at a time if you need to thin it out.
Heat a cast-iron skillet over medium-high. When hot, add the remaining butter and the chopped rosemary. Place steak in the hot skillet and top with a glug of olive oil and garlic slices. Sear on both sides, about 4 minutes per side, or until the internal temperature reaches 135*F for medium rare. Remove the steak from the hot pan, allowing it to rest for at least 10 minutes before serving.
Serve the steak with the “Polenta,” tomatoes, broccolini, and top with crunchy garlic chips.
*Note: This seems like a lot of salt, but most will be drained after the cooking process. Just enough is left behind to thoroughly season the corn.
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