The recipes reviewed here appear on Pages 9 and 12 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Seared Steak with Lemon Green Beans and Polenta Fries
It’s not a bad problem to have when two recipes look so good you want to make both – except when you are standing in the grocery with a ticking clock on dinner. And so it was that I decided to pick the best of both from this month’s Dash: Pan-Seared Steak with Green Beans and Polenta Fries.
What we thought: The steak is seasoned simply with just salt and pepper, and I thought I was going to need more than that. With a good piece of beef, though, simplicity is best. The recipe called for shell steak, which, as it turns out, is a New York cut but I used a ribeye I found on sale. The lemon added a fresh flavor to the green beans, and my son and I both enjoyed them. I had been hoping the polenta fries would be the star of the show but while good, I had a hard time getting them crispy.
Second chances: My husband enjoys roasted tomatoes and though the raw cherry tomatoes were a fresh burst, I would definitely put them on a sheet tray with olive oil, salt and pepper as the polenta fries cooked. I’m not sure whether it would be advantageous to bump up the oven temperature to 450 degrees, but it might be worth a try.