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15 min serves 4-6

Grilled New York Strip with Creamy Elote Polenta

We’re always thinking about great bases to make our steaks the hero of the plate. While experimenting we came up with this recipe, inspired by the crave-able flavors of Elote, aka Mexican Street Corn. Grilled sweet corn with a generous brush of mayonnaise, a spritz of fresh lime juice, dusted with chili powder then sprinkled with Cotjia cheese and minced fresh cilantro. Yum. We took those flavors and created this version of polenta, which is a fancy way to say yellow corn meal. Polenta is very similar to grits, both are corn meal with polenta being made from yellow corn meal and grits from white. We used quick cooking yellow corn meal but if you’re a polenta purist use your favorite brand, the recipe still works but requires a longer cooking time and more pot stirring. This recipe also makes 4 generous servings. Leftovers can be rewarmed on the stove, add about 1/4 C stock or milk over low heat to revive the creamy texture.
Grilled New York Strip with Creamy Elote Polenta
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 5 min. PASSIVE: 10 min. DIFFICULTY Easy

15 min serves 4-6
Gluten-Free Keto Paleo
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Ingredients:

  • 2 Pre New York Strip Steaks
  • 1 C yellow grits/corn meal
  • 3 C water, chicken stock or vegetable stock
  • 1 t kosher salt
  • 2 limes, juiced
  • 1 C shredded Chihuahua cheese
  • 2 T butter
  • 1 C mayonnaise
  • 1/2 t cayenne pepper
  • 1 t bottled hot sauce
  • 1 t chili powder
  • 1 C frozen corn kernels, defrosted and blotted dry
  • 1/4 C fresh cilantro, chopped
  • 1/3 C Cojita cheese, crumbled
  • Lime wedges for serving
  1. Preheat oven to 225 F.
  2. Place stock in a large deep saucepan over medium heat. Stir in polenta and salt and bring to a low boil. Reduce heat to a simmer and continue to stir. The polenta will start to spurt as it cooks, which is why you want to use a deep pan, so it doesn’t explode all over your stove.
  3. When stove has preheated place a serving platter and 4 plates in the oven.
  4. Cook polenta for 5 minutes then stir in the mayonnaise, lime juice, Chihuahua cheese, chili powder, cayenne pepper, and hot sauce. Stir to combine, then cook, stirring occasionally for 10 minutes. Add corn kernels and keep warm over lowest possible heat, the polenta will hold at this point for about 30 minutes, just make sure to stir regularly.
  5. While the polenta cooks prepare the steaks to your desired doneness and let rest for 5 minutes.
  6. Using a hot mitt, remove the platter and plates from the oven. Spoon the warm polenta onto the platter and dust with chili powder. Slice the steaks against the grain and arrange on top of the polenta. Sprinkle the crumbled Cojita cheese and cilantro over the steaks and add another dusting of chili powder. Serve on warm plates with lime wedges.

Instructions

Grilled New York Strip with Creamy Elote Polenta
show nutrition +

Amount per 481

  • 481g

    1 serving

  • 696kcal

    Calories

  • 40.79g

    Protein

  • 1124g

    Sodium

  • 2.2g

    Fiber

  • 27.36g

    Fat

  • 51.44g

    Carbohydrates

  • 4.57g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt