Beef · 40 min
NY Steak with Herbed Polenta Fries & Tomato Bell Pepper-Arugula Salad
- 40 min
- 2–6 servings
- 655 kcal / serving
A hearty weeknight plate with crispy polenta fries, juicy steak, and a bright tomato-arugula salad. The textures balance nicely: a crunchy exterior, tender meat, and peppery greens tied together by tangy dressing.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ pintgrape tomatoes
- 30 mlItalian salad dressing
- 1 (18 oz) tubepolenta, pre-cooked
- ¾ lbstriploin (New York strip) steak
- ½yellow bell pepper
- yellow bell peppers
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · spatula · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ pintgrape tomatoes
- ½yellow bell pepper
- yellow bell peppers
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- 1 (18 oz) tubepolenta, pre-cooked
Sauces, oils & condiments
- 30 mlItalian salad dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian salad dressing | 30 ml | ¼ cup | 90 ml |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow bell pepper | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 475°F.
- Cut the polenta into fry shapes and spread them out in a single layer on a baking sheet.
- Drizzle the polenta fries with oil and season with Italian seasoning, salt, and pepper; toss to coat, keeping them in a single layer.
- Bake the fries for 30–35 minutes, flipping once at the halfway point, until they are golden and crisp; remove from the oven.
- When the fries have about 10 minutes left, set a skillet over medium-high heat to warm.
- Pat the NY steak dry, season both sides with salt and pepper, and place on a plate.
- Once the skillet is hot, add a splash of oil and sear the steak, about 2–5 minutes per side, until it reaches your desired doneness; transfer to a clean plate to rest.
- Wash and dry the produce; halve the grape tomatoes and place in a bowl.
- Seed and halve the yellow bell pepper, then slice into thin strips and add to the bowl with the tomatoes; add arugula and dressing, then toss to combine.
- Thinly slice the steak against the grain and set aside.
- To plate, divide the steak, polenta fries, and salad among two plates and serve.
Two tips
- Prep ahead by slicing the polenta and laying the fries on the sheet; cover and refrigerate until ready to bake.
- If arugula isn’t available, swap in spinach from the pantry or refrigerator and adjust the dressing slightly as needed.
Nutrition per serving
- Calories
- 655 kcal
- Protein
- 40 g
- Carbs
- 46 g
- Fat
- 35 g
- Fiber
- 4 g
- Sodium
- 954 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.