This recipe for Rosemary Steak Tips & Gorgonzola is super simple with very few ingredients but a lot of flavor. We used locally sourced sirloin cap, and gorgonzola from our favorite imports shop, but you could also use bleu d'auvergne, a Rogue Creamery blue, or our personal favorite if you can find it the Kikorangi Blue Cheese from New Zealand!
Pair it with a robust and tannic red like our Cab-dominant 2017 REININGER BDX, and don’t forget that 10% of the proceeds from its sale will go to Walla Walla’s Blue Mountain Action Council's Covid-19 Relief Fund to help those in need.
- 4 cups water
- 1 cup instant polenta
- 4 Tbsp. unsalted butter
- 4 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 Tbsp. rosemary, coarsely chopped
- 1 1/2 lbs. sirloin cap or steak tips, trimmed and cut into 2-inch chunks
- 1 Tbsp. vegetable oil
- 10 oz. grape tomatoes, halved
- 4 oz. gorgonzola, crumbled (or other blue cheese)
- Bring water to boil in large saucepan over medium-high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes.
- Off heat, stir in 3 tablespoons butter, 1 tablespoon salt and 1/2 teaspoon pepper. Cover to keep warm.
- Combine rosemary, and 1 teaspoon each of pepper and salt in bowl. Pat steak dry with paper towels and sprinkle with rosemary mixture.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium rare), about 7 minutes. Transfer to plate and tent with aluminum foil.
- Melt remaining butter in now-empty skillet over medium-high heat. Add tomatoes and 1/2 teaspoon salt and cook until just softened, about 1 minute.
- Transfer to plate with steak. Serve steak and tomatoes over polenta, sprinkled with gorgonzola.
America's Test Kitchen