---
title: NY Strip Steak with Balsamic Reduction
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ny-strip-steak-with-balsamic-reduction-588badab9f236a17b044eb42
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
rating: 4.0
rating_count: 7800
source_chef: Recipe Development Team
nutrition:
  calories: 740
  protein: 41
  fat: 43
  saturated fat: 18
  carbohydrates: 46
  sugar: 12
  fiber: 7
  cholesterol: 150
  sodium: 680
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Polenta/ny-strip-steak-with-balsamic-reduction.avif"
---
![Step 1](step-1.jpg)
- Wash and dry all produce.
- Trim any stems from @green beans{12%oz}, then cut into 2-inch pieces.
- Halve, peel, and mince @shallot{1%unit}.
- Finely chop @chives{¼%oz}.
- Pat @New York strip steak{20%oz} dry with paper towels.
- In a #medium pot{}, bring 2 cups water, @beef stock concentrate{2%unit}, and a pinch of @salt{} to a boil.

![Step 2](step-2.jpg)

- When water is boiling, lower heat and reduce to a simmer. Whisk in @polenta{1%cup} and cook until thick but still oozy, ~{5%minutes}. (TIP: Add a splash of water if polenta becomes stiff.)
- Stir in @Parmesan cheese{½%cup}. Season with @salt{} and @pepper{} and remove from heat.

![Step 3](step-3.jpg)

- Heat a drizzle of @vegetable oil{2%tbsp} in a #medium pan{} over medium-high heat.
- Add green beans and @grape tomatoes{8%oz}. Cook, tossing, until green beans are tender and tomatoes are starting to burst, 5-6 minutes.
- Remove pan from heat.

![Step 4](step-4.jpg)

- Heat a drizzle of vegetable oil in a #large pan{} over high heat.
- Season steak all over with @salt{} and @pepper{}.
- Add steak to pan and cook to desired doneness, 3-6 minutes per side.
- Remove from pan and set aside on a plate to rest ~{5%minutes}.
- TIP: Loosely cover steak with aluminum foil while resting.

![Step 5](step-5.jpg)

- Meanwhile, heat a drizzle of vegetable oil in the same pan over medium-high heat.
- Add shallot and cook until slightly softened, 1-2 minutes.
- Add a splash of water and scrape up the brown bits from the bottom of the pan.
- Allow liquid to evaporate. Remove from heat, then add @balsamic glaze{4%tbsp} and 1½ tbsp @butter{3%tbsp}.
- Stir until butter has melted and evenly coated everything, then mix in any juices that have accumulated on the plate from the steak.
- Season to taste with @salt{} and @pepper{}.

![Step 6](step-6.jpg)

- Slice steak against the grain.
- If polenta has cooled, reheat over medium-low heat, adding a few splashes of water to loosen, if necessary.
- Divide the polenta between plates, then top with green beans, tomatoes, and steak.
- Drizzle sauce over the steak and garnish with chives.
- Serve with @Baci Chocolates{4%unit} for a sweet finish.