Steak with Creamy Saffron Polenta
This creamy, nannying warm bowl of Polenta is comforting, yet light. I love the way the earthy Saffron builds on the beautiful yellow hue of the Corn. And the way the Parmesan and Butter accent the saltiness of the Stock and the creaminess of the Milk. The sautéed Onion adds just the right amount of flavor to the peak season Spinach, bursting with goodness. Served with a perfectly cooked Steak, charred on the outside, soft and buttery on the inside, this meal comes together quickly and is one of my weeknight go-to’s.
Organic Ingredients, serves 4
Steak
2 Grass Fed Steaks, any kind will do, I’m using New York Strip (approx. 300grams per piece)
Celtic Sea Salt
Cracked Black Pepper
2 Tbsps. Extra Virgin Olive Oil
Cheesy Saffron Polenta
1/2 Tsp. Celtic Sea Salt
2 Cups Chicken Stock or Water
2 Cups Milk
1 Cup Grated Parmesan
2 Droppers Umi Saffron Extract or a good pinch Saffron Threads (grind and bloom before using)
1Tbsp. Butter
Spinach
1 Lb Baby Spinach
1 Medium Yellow Onion, peeled and finely diced
1/2 Tsp. Celtic Sea Salt
Cracked Black Pepper
2 Tbsps. Extra Virgin Olive Oil
Notes:
I sometimes make this with Turkey Bacon in lieu of Steak and its delicious
Other Vegetables that go well instead of Spinach are Brussel Sprouts, Mushrooms, Cauliflower and Green Beans
If you use Water instead of Chicken Stock in Polenta, adjust Salt ratio to tase
I cook my Steak by using sight, touch and experience. However for a fool proof method, use a meat thermometer through the thickest part of the Steak as follows:
Rare: 120°F
Medium Rare: 130°F
Medium: 140°F
Medium Well: 150°F
Well Done: 160°F
Method
To make your Polenta, watch this video first. You’re essentially going to bring Milk and Stock to a boil in a saucepan then whisk in your Polenta. Bring to a boil, then cover and simmer for 30 minutes, removing the cover to whisk some more every 5 or so minutes. Remove from heat, and stir in Butter, Saffron and Parmesan.
To make your Spinach, you’ll need to largest frying pan you have (lots of surface area). Add 2 Tbsps. Olive Oil and bring to medium high heat. Saute your Onions until they start to brown, approx. 6-8 minutes. Add in as much Spinach as you can without it falling out of the pan and using kitchen tongs mix the Spinach into the Onions. Lower heat if you need to. After 30 seconds to a minute, when the Spinach has reduced in mass add in the rest of your Spinach and cook for 30 seconds to a minute longer. Remove from heat.
Bring your Steak to room temperature before cooking. For best results use a cast Iron Skillet or a stainless steel pan. Add 2 tbsps. Olive Oil and bring to high heat. When the oil is very hot carefully add in your Steak. Don’t move for 3-4 minutes (depending on how thick your Steak is and how you like it cooked). I cooked these Steaks for 4 minutes per side for just under well done. Flip and cook the other side for 3-4 minutes longer. Remove from pan and leave Steak to rest for 7 minutes before thinly slicing against the grain.
To serve, plate your Polenta first. Arrange Steak on top (1/2 a Steak per person) and Spinach on the side. Pour any jus drippings from the chopping board over your Steak. Enjoy.
Ingredients for Steak with Creamy Saffron Polenta and Spinach
Bring Milk and Stock to a boil in a saucepan then whisk in your Polenta. Bring to a boil, then cover and simmer for 30 minutes, removing the cover to whisk some more every 5 or so minutes. Remove from heat, and stir in Butter, Saffron and Parmesan.
To make your Spinach, you’ll need to largest frying pan you have (lots of surface area). Add 2 Tbsps. Olive Oil and bring to medium high heat. Saute your Onions until they start to brown, approx. 6-8 minutes.
Add in as much Spinach as you can without it falling out of the pan and using kitchen tongs mix the Spinach into the Onions. Lower heat if you need to.
After 30 seconds to a minute, when the Spinach has reduced in mass add in the rest of your Spinach and cook for 30 seconds to a minute longer. Remove from heat.
Bring your Steak to room temperature before cooking. For best results use a cast Iron Skillet or a stainless steel pan. Add 2 tbsps. Olive Oil and bring to high heat. When the oil is very hot carefully add in your Steak. Don’t move for 3-4 minutes (depending on how thick your Steak is and how you like it cooked). I cooked these Steaks for 4 minutes per side for just under well done.
Flip and cook the other side for 3-4 minutes longer.
Remove from pan and leave Steak to rest for 7 minutes before thinly slicing against the grain.
To serve, plate your Polenta first. Arrange Steak on top (1/2 a Steak per person) and Spinach on the side. Pour any jus drippings from the chopping board over your Steak. Enjoy.