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Recipe: beef strip steaks with kale polenta and mushroom-strawberry salad

beef strip steaks with kale polenta and mushroom-strawberry salad recipe image
Beef strip steaks with kale polenta and mushroom-strawberry salad serving suggestion

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.


  • 2 beef Bone-in Strip Steaks (1 pound each)


  • 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


  • 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


  • 3 cups thinly sliced button mushrooms

  • 1 cup thinly sliced strawberries

  • 1 cup thinly sliced fresh baby spinach

  • 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


  1. Place all Smoked Oyster Aioli ingredients in small bowl; mix well to combine. Season with salt, as desired.
  2. Cover and refrigerate until ready to use.
  3. 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.
  4. 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.
  5. 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.
  6. Serve steaks with Kale Polenta, Mushroom-Strawberry Salad; garnish with Smoked Oyster Aioli, as desired.

Nutrition information per serving, 4 ounces beef, 1 cup polenta, 1 cup salad: 984 Calories; 606.6 Calories from fat; 67.4g Total Fat (28.9 g Saturated Fat; 1.4 g Trans Fat; 6.5 g Polyunsaturated Fat; 22.5 g Monounsaturated Fat;) 250 mg Cholesterol; 317 mg Sodium; 38 g Total Carbohydrate; 4.5 g Dietary Fiber; 56 g Protein; 155 mg Calcium; 8.7 mg Iron; 958 mg Potassium; 1 mg Riboflavin; 11.7 mg NE Niacin; 1.3 mg Vitamin B6; 7.9 mcg Vitamin B12; 539 mg Phosphorus; 12 mg Zinc; 51.5 mcg Selenium; 147.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Calcium.