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Beef Strip Steaks with Kale Polenta and Mushroom-Strawberry Salad

Try this complete Italian-style steak dinner with a smoked oyster sauce, creamy kale polenta and satisfying mushroom-strawberry salad.

Cook Mode

Ingredients:

Kale Polenta:
  • 2 cups chopped kale, ribs removed
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 3 cups water
  • 1 cup polenta
  • 1 cup heavy cream
  • 1/4 cup mascarpone cheese
Smoked Oyster Aioli:
  • 3 smoked oysters, finely chopped
  • 2 tablespoons mayonnaise
  • 1 oil-packed anchovy fillet, finely chopped
  • 1 tablespoon fresh chopped parsley leaves
  • 2 teaspoons distilled white vinegar
  • 1 teaspoon Dijon-style mustard
Mushroom-Strawberry Salad:
  • 3 cups thinly sliced button mushrooms
  • 1 cup thinly sliced strawberries
  • 1 cup thinly sliced fresh baby spinach
  • 2 tablespoons minced shallots
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon ground nutmeg

Cooking:

  1. Place all Smoked Oyster Aioli ingredients in small bowl; mix well to combine. Season with salt, as desired. 
    Cover and refrigerate until ready to use.
  2. Preheat large cast iron skillet over medium heat until hot. Season beef Bone-in Strip Steaks with salt and pepper, as desired. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steaks to cutting board; tent loosely with aluminum foil. Let stand 10 minutes. Season with salt and pepper, as desired.
  3. Place kale, oil and garlic in food processor bowl; process 1 minute or until kale and garlic are finely chopped and thoroughly combined. Bring water to a boil in a medium sauce pan; whisk in polenta and reduce heat. Simmer 5 minutes or until all liquid is absorbed, stirring occasionally. Stir in kale mixture, cream and cheese until combined. Season with salt and pepper, as desired. Keep warm.
  4. Place mushrooms, strawberries and spinach in a large bowl. Place remaining Mushroom-Strawberry Salad ingredients in food processor or blender; process until smooth. Pour over mushroom mixture and toss gently.
  5. Serve steaks with Kale Polenta, Mushroom-Strawberry Salad; garnish with Smoked Oyster Aioli, as desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!