Seared Ribeye with Blackberry Balsamic Glaze

Meat Ingredients: 2 boneless ribeye steaks (about 1.5 lbs total)

Salt and pepper to taste

Olive oil for cooking

Sauce Ingredients: 1 cup blackberries

2 TBSP balsamic vinegar

1 tsp black pepper

Polenta Ingredients: ½ cup pre-cooked polenta, diced

1 cup vegetable broth

½ cup asiago cheese

Fresh Greens Ingredients: 1 cup arugula

¼ cup fresh sliced mint

Juice from 1 lemon

1. Heat your Anolon X saucepan over medium heat until hot.
2. Salt and pepper both sides of your ribeyes before adding into oiled, hot pan.
3. Sear each side of the steak for about 3-4 minutes or until internal temp is 140 F and move steak aside to rest.
4. Add your polenta pieces directly into the pan you removed the steak from (the leftover fat and oil from the steak will add additional flavor).
5. Slowly add vegetable stock ¼ cup at a time and stir until absorbed.
6. Use a potato masher throughout the process to break the polenta chunks down in the broth until smooth.
7. Once all liquid has been absorbed into the polenta, add asiago cheese and give it a stir.
8. Add all sauce ingredients into a food processor and pulse and set aside for serving.
9. Add all ingredients for fresh greens into a small bowl and mix by hand, set aside for serving.
10. To plate, add a layer of cheesy polenta on the bottom and lay ribeye on top. Add blackberry sauce on top of the steak and finish off with fresh greens.

Enjoy!