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.
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
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.
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.