Spice-Rubbed Steaks with Bell Pepper Relish and Chipotle-Chevre Polenta

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Spice-Rubbed Steaks

You know how magazines put out those compilation issues, the best of, or just salads, or some such thing? Usually I avoid those, because odds are, I already have the original issue and can easily find the recipe if I chose to. There is one exception and that is Cuisine at Home, especially the Weeknight Series. One..because I am always looking for quick weeknight meals, and two…they pair the recipe with an accompanying side dish. I love it when someone figures out what to serve with what, it takes the pressure off of me.

Spice-Rubbed Steaks

So, while I was perusing through Volume Three of the Weeknight Menus, I found Spice-Rubbed Steaks with Bell Pepper Relish served with Chipotle-Chevre Polenta. Um..okay. No, really, I didn’t say, “um..okay” what I said was, “H-E double-L yes” (and I really did say it that way, because I adore Tammy Wynette).

Oh my gosh, this was fabulous. Seriously fabulous. Steak..wonderful. Bell pepper relish..wonderful. And as if that wasn’t enough, the polenta was incredible. It was hot and spicy and cheesey and corny and everything good. The only thing was that the polenta not as thick as I liked it, so the next time I’m going to reduce the water by 1/2 cup. Otherwise, I wouldn’t change a thing!

Spice-Rubbed Steaks with Bell Pepper Relish
Serves 4

1 red bell pepper, diced
1 green bell pepper, diced (I used yellow)
1/4 cup diced red onion
2 tablespoons white wine vinegar
1 teaspoon extra-virgin olive oil
kosher salt to taste

For the steaks
2 teaspoons each: kosher salt, light brown sugar, paprika
1 teaspoon each: chili powder, ground cumin
1/2 teaspoon black pepper
4 boneless beef sirloin steaks
2 tablespoons vegetable oil

Combine the relish ingredients and set aside.

Mix together the dry rub ingredients in a small bowl. Pat the steaks dry and rub the spice mixture on both sides of the steak.

Heat the oil in a grill pan over medium heat (I heated up my gas grill). Cook steaks for about 3-4 minutes per side, or till they are done to your liking. Remove the steaks and tent with foil to rest for 5 minutes.

Chipotle-Chevre Polenta
Serves 4

3 cups water (I’m going to use 2 1/2 next time)
3/4 cup polenta or yellow cornmeal
1-2 teaspoons mince chipotle chili peppers in adobo sauce (remember how I froze mine in little packets!)
1/4 cup crumbled chevre (goat cheese)

Bring the water to a boil in a saucepan. Whisk in the polenta and the salt. Turn the heat to low and continue stirring the polenta for about 5 minutes. Remove the pan from the heat and stir in the goat cheese. You can garnish the polenta with additional goat cheese if you desire.

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  1. says

    Holy cow woman!! Are you trying to make me run to the store so that I can make this for dinner right now:D
    That meal looks to die for! One of the best meals I’ve seen online for awhile!! Delicious. I’m going to have to try this one for sure, hubby will LOVE IT!! I’m glad you received the package. I hope you like it all well: )

  2. says

    thanks Pam! he’s fitting into the family very well.

    i’m sorry to hear that you’re also dealing with the quality of life issue for your kitty. it’s such a tough decision to make.. one i’m not ready to make yet.

  3. says

    Merciful heaven, that looks amazing! I say stuff like “merciful heaven” all the time. Don’t know why. My current favorite saying is “for the love of Pete”. The first time I said that, my daughter asked me who Pete was. Your spice rubbed steaks, relish, and polenta would most likely utter all new phrases of joy. This looks serious good, and you know how I love polenta. MMM, mmm, good!

    (PS: What’s going on with your kitty? I saw Tale of Many Cities comment … )

  4. says

    I love getting ideas for side dishes too! Even if I don’t make the actual side, it gives me a good idea of what flavors will go well with the main dish. Bon appetit does that on occasion!

    Love all of the flavors in this. Especially that polenta!

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