In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak pizzaiola with tomatoes and sweet peppers over creamy polenta
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 550 Calories/Serving
When the moon hits your eye like a steak pizza pie, that's amore. There’s a lot to love about these cheesy Neapolitan-style steaks cooked in a flavorful tomato sauce and piled over creamy polenta.
In your bag
- 1 organic yellow onion
- 3 ounces organic sweet mini peppers
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus rib-eyes (about 7 ounces each)
- 2 Black Angus New York strips (about 7 ounces each)
- ½ cup polenta
- 1 cup diced fire-roasted tomatoes
- Sunbasket Italian spice blend (granulated garlic - onion powder - dried thyme - dried oregano)
- 3 tablespoons grated Parmesan
Calories 550, Total Fat 17g (22% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 410mg (18% DV), Total Carb. 54g (20% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Prep the vegetables and steaks
- Peel and thinly slice the onion.
- Remove the stems and seeds from the sweet mini peppers; thinly slice the peppers.
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Place the steaks between 2 sheets of parchment paper or waxed paper. Pound with a rolling pin or heavy frying pan to flatten the steaks to an even thickness of about ½ inch.
Cook the polenta
In a medium sauce pot, bring 2 cups [4 cups] lightly salted water to a boil. Add the polenta in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper. Cover to keep warm. While the polenta is cooking, prepare the rest of the meal.
Start cooking the steaks
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan.
Cook the vegetables and sauce; finish the dish
In the same pan used for the steaks, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and sweet mini peppers, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Stir in the tomatoes and Italian spice blend, bring to a simmer, then reduce the heat to medium. Add the steaks and cook until the sauce starts to thicken and the steaks are cooked through, 1 to 2 minutes for medium, or until cooked to your desired doneness. Remove from the heat and season to taste with salt and pepper.
Transfer the polenta to individual bowls and top with the steaks. Spoon over the remaining sauce from the pan, sprinkle with the Parmesan, and serve.
- Measure the water for the polenta.
- Time the cooking.
- Sprinkle the dish with the Parmesan.