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Cajun Steak Strips and Peppers with Cheddar-Parmesan Polenta
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
Chef
Patrick Le Beau
Bring your bayou best out with this ragin' Cajun dish: saucy steak and peppers sitting on a bed of creamy, cheesy polenta. Laissez les bon temp rouler!
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Red Bell Pepper
- ½ cup Polenta
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2 oz. Shredded Cheddar Cheese
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6 tsp. Natural Beef Flavor Demi-Glace Concentrate
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1 oz. Grated Parmesan
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⅓ oz. Butter
- 2 tsp. Cajun Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) BqB1v0Pm
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Calories710
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Carbohydrates47g
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Net Carbs43g
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Fat38g
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Protein44g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Separate steak strips into a single layer and pat dry. Season all over with cajun seasoning.If using flank steak, follow same instructions. If using ground turkey or ground beef, combine with cajun seasoning. -
2 Cook the Polenta
Once water is boiling, stir in half the demi-glace (reserve remaining for steak strips). Pour in polenta in a steady stream. Whisk constantly until incorporated. Season with 1/4 tsp. salt.
Remove from burner and stir in Parmesan, cheddar cheese, and butter. Cover and set aside. -
3 Cook the Peppers and Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and cook undisturbed until starting to soften, 2-3 minutes.
Stir peppers, and push to one side. Add steak strips to empty side of pan and cook undisturbed until starting to brown, 2-3 minutes.If using flank steak, follow same instructions. If using ground turkey or ground beef, follow same instructions and break into small pieces until starting to brown, 4-5 minutes.Stir in remaining demi-glace and 2 Tbsp. water and bring to a simmer. Once simmering, stir occasionally until liquid thickens to coat steak and no pink remains on meat, 2-3 minutes.If using flank steak, follow same instructions. If using ground turkey or beef, cook until no pink remains, 3-4 minutes. -
4 Finish the Dish
If polenta is too stiff, stir in warm water, 1 Tbsp. at a time.
Plate dish as pictured on front of card, topping polenta with peppers and steak. Bon appétit!
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