Beef Steak with Roasted Grape and Rosemary Sauce, Creamy Garlic Polenta and Golden Zucchini

Name: Beef Steak with Roasted Grape and Rosemary Sauce, Creamy Garlic Polenta and Golden Zucchini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef steak, sirloin or ribeye; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 1/2 cups seedless red grapes; 6 cloves garlic; 2 tsp fresh rosemary; 2 tbsp balsamic vinegar; 3/4 cup beef broth; 2 tbsp butter; 1 cup quick-cooking polenta; 2 cups water; 1 1/2 cups whole milk; 1/2 cup grated Parmesan cheese; 2 medium / about 10 oz zucchini; 1/4 tsp red pepper flakes; 2 tbsp fresh parsley

An original beef recipe featuring seared steak served with a sweet-savory sauce of roasted grapes, garlic, and rosemary. It is paired with creamy Parmesan polenta and golden pan-seared zucchini for an elegant, balanced dish.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g beef steak, sirloin or ribeye (1 inch de grosor)
8 g salt (divided)
3 g black pepper (freshly ground)
45 ml olive oil (divided)
220 g seedless red grapes (whole)
18 g garlic (4 cloves whole and 2 chopped)
6 g fresh rosemary (chopped, divided)
30 ml balsamic vinegar
180 ml beef broth
28 g butter (divided)
150 g quick-cooking polenta
480 ml water
360 ml whole milk
50 g grated Parmesan cheese
300 g zucchini (en medias lunas gruesas)
1 g red pepper flakes (optional)
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

620 kcal

Calories

41 g

Protein

29 g

Carbs

38 g

Fat

3 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the red grapes and 4 whole garlic cloves on a small baking tray, add 15 ml (1 tbsp) olive oil, half of the chopped rosemary, 1 g (1/4 tsp) salt, and a pinch of black pepper. Toss and roast for 18 to 20 minutes, until the grapes burst and lightly brown.
2
2. Pat the beef steak dry with paper towels. Season both sides with 5 g (1 tsp) salt and the remaining black pepper. Let it rest at room temperature while you prepare the sides, about 10 minutes.
3
3. In a medium saucepan, heat the water and milk over medium heat until very hot but not boiling. Add 1 g (1/4 tsp) salt. Gradually whisk in the quick-cooking polenta. Cook for 5 to 7 minutes, stirring often, until thickened. Add 14 g (1 tbsp) butter, the grated Parmesan cheese, and the 2 chopped garlic cloves. Mix well, reduce the heat to low, and keep warm.
4
4. While the polenta cooks, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil, then the zucchini. Season with 1 g (1/4 tsp) salt and the red pepper flakes if using. Cook for 4 to 6 minutes, stirring occasionally, until golden and tender. Set aside.
5
5. In the same large skillet, heat the remaining 15 ml (1 tbsp) olive oil over high heat. When very hot, add the beef steak and sear for 3 to 5 minutes per side, depending on thickness and desired doneness. For medium, aim for an internal temperature of 63°C / 145°F. Transfer the meat to a plate and let it rest for 5 minutes.
6
6. Reduce the skillet heat to medium. Add the balsamic vinegar and beef broth, scraping the bottom with a spoon to release the browned bits. Add the roasted grapes and garlic with their juices, the remaining rosemary, and the remaining 14 g (1 tbsp) butter. Cook for 2 to 3 minutes until the sauce is glossy and slightly thickened. Adjust salt if needed.
7
7. Slice the beef steak into thick slices if desired. Serve a base of creamy polenta, arrange the meat on top or alongside, spoon over the roasted grape sauce, and add the golden zucchini. Finish with the chopped fresh parsley.
8
8. Serve immediately to enjoy the hot polenta, juicy sauce, and perfectly cooked beef.

Chef tips

For a deeper sauce, lightly crush half of the roasted grapes when adding them to the skillet. If the steak is very thick, finish it in the oven at 200°C / 400°F for 3 to 5 minutes after searing.

Substitutions

You can use picanha or strip steak instead of sirloin or ribeye. Parmesan can be replaced with Grana Padano. If you do not have red grapes, use black grapes. For a dairy-free version, replace the butter with olive oil and the milk with unsweetened plant-based milk; omit the Parmesan.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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