Pistachio-Crusted Sirloin Steak & Polenta

🥘 Ingredients

• baking sheet
• black pepper
  ¼ tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• cream sauce base
  1 unit
• dijon mustard
  1 tsp
• dried rosemary
  ½ tsp
• garlic powder
  ½ tsp
• green beans
  12 oz
• panko breadcrumbs
  ¼ cup
• parsley
  2 tbsp
• pistachios
  ¼ cup
• potato masher
• precooked polenta
  1 unit
• red grapes
  12 oz
• salt
  ¼ tsp
• shallot
  2 units
• sirloin steak
  12 oz
• sour cream
  2 tbsp
• water
  ⅓ cup

🍳 Cookware

• baking sheet
• small pot
• small bowl
• large pan
• medium pan

1. 

   1

   Preheat oven to 425°F. Place a baking sheet on the top rack. Wash and dry all produce.
2. 

   2

   In a small pot , combine precooked polenta and water . Heat over medium, mashing with a potato masher until mostly smooth, then stir in butter ⏱️ 45 seconds .

   precooked polenta: 1 unit, water: ⅓ cup, potato masher, butter: 1 tbsp
3. 

   3

   Toss green beans on the baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast until tender and browned ⏱️ 12 minutes .

   green beans: 12 oz, baking sheet, cooking oil: 1 tbsp, salt: ¼ tsp, black pepper: ¼ tsp
4. 

   4

   In a small bowl , combine panko breadcrumbs , pistachios , dried rosemary , and a pinch of salt and pepper to form the crust.

   panko breadcrumbs: ¼ cup, pistachios: ¼ cup, dried rosemary: ½ tsp
5. 

   5

   Pat sirloin steak dry with paper towels and coat evenly in the pistachio mixture. Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Add coated steak and cook until crust is crisp and golden and steak reaches desired doneness ⏱️ 3 minutes per side.

   sirloin steak: 12 oz, cooking oil: 1 tbsp
6. 

   6

   Wipe out the pan and heat a drizzle of cooking oil in a medium pan over medium-high heat. Add diced shallot and halved red grapes . Cook, stirring, until shallot is softened and lightly browned ⏱️ 2 minutes .

   shallot: 2 units, red grapes: 12 oz
7. 

   7

   Stir in chicken stock concentrate , cream sauce base , sour cream , dijon mustard , and garlic powder . Simmer until slightly thickened ⏱️ 2 minutes . Divide polenta between plates, top with green beans and sirloin steak, spoon pan sauce over top, and garnish with chopped parsley . Serve immediately.

   chicken stock concentrate: 1 unit, cream sauce base: 1 unit, sour cream: 2 tbsp, dijon mustard: 1 tsp, garlic powder: ½ tsp, parsley: 2 tbsp