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MasterChef Seared Steaks over Goat Cheese Polenta

with Jalapeño-Peach Salsa

MasterChef
MasterChef
Great for Grilling
Great for Grilling
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

We’re thrilled to feature our final dish adapted from a winning dish on Season 9 of MasterChef on FOX. A bed of creamy polenta—a traditional cornmeal dish beloved in northern Italy—makes for a sophisticated pairing for snappy green beans and steak topped with fresh peach salsa.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

In a small pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Quarter the lime. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel the garlic; roughly chop. 

STOVE: Pit and small dice the peach. Cut out and discard the stem, ribs, and seeds of the pepper; finely chop. Thoroughly wash your hands, knife, and cutting board after handling.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Halve and pit the peach. Halve the pepper lengthwise; remove and discard the stem, ribs, and seeds. Place in a bowl and season with salt and pepper. Thoroughly wash your hands, knife, and cutting board after handling.

Cook the polenta:
2 Cook the polenta:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat and add the butter and cheese. Stir until melted and thoroughly combined. Season with salt and pepper to taste. Cover to keep warm. 

Make the salsa:
3 Make the salsa:

GRILL: Grill the halved peach and pepper, 3 to 5 minutes per side, or until lightly charred and slightly softened. Transfer to a cutting board. Small dice the peach and finely chop the pepper. 

In a bowl, combine the diced peach, sliced white bottoms of the scallions, the juice of 2 lime wedges, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste. 

Cook the steaks:
4 Cook the steaks:

STOVE: Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the steaks; cook 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest 5 minutes.
GRILL: Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board; let rest 5 minutes. 

Cook the green beans & serve your dish:
5 Cook the green beans & serve your dish:

Add the green beans to the pan of reserved fond (or a medium pan). Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks and cooked green beans over the cooked polenta. Top the steaks with the salsa. Garnish with the sliced green tops of the scallions. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

In a small pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Quarter the lime. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel the garlic; roughly chop. 

STOVE: Pit and small dice the peach. Cut out and discard the stem, ribs, and seeds of the pepper; finely chop. Thoroughly wash your hands, knife, and cutting board after handling.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Halve and pit the peach. Halve the pepper lengthwise; remove and discard the stem, ribs, and seeds. Place in a bowl and season with salt and pepper. Thoroughly wash your hands, knife, and cutting board after handling.

2 Cook the polenta:

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat and add the butter and cheese. Stir until melted and thoroughly combined. Season with salt and pepper to taste. Cover to keep warm. 

Cook the polenta:
Make the salsa:
3 Make the salsa:

GRILL: Grill the halved peach and pepper, 3 to 5 minutes per side, or until lightly charred and slightly softened. Transfer to a cutting board. Small dice the peach and finely chop the pepper. 

In a bowl, combine the diced peach, sliced white bottoms of the scallions, the juice of 2 lime wedges, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste. 

4 Cook the steaks:

STOVE: Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the steaks; cook 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest 5 minutes.
GRILL: Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board; let rest 5 minutes. 

Cook the steaks:
Cook the green beans & serve your dish:
5 Cook the green beans & serve your dish:

Add the green beans to the pan of reserved fond (or a medium pan). Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks and cooked green beans over the cooked polenta. Top the steaks with the salsa. Garnish with the sliced green tops of the scallions. Enjoy!