Download Stashcook Now. Get the best meal planning app for your family.

Grilled Ribeye with Rosemary Polenta Sticks & Mixed Greens Salad Recipe

Grilled Ribeye with Rosemary Polenta Sticks & Mixed Greens Salad recipe


This is a yummy dinner with grilled steak, crispy polenta sticks, and a fresh salad. The steak is juicy and the polenta is crunchy. The salad has greens, tomatoes, and a tasty dressing. It's a fancy meal that's fun to eat!


4 (6 oz) ribeye steaks
2 (18 oz) tubes of pre-cooked polenta
1/2 cup balsamic vinaigrette
1 (5 oz) package mixed greens
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons fresh rosemary, chopped
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt


Preheat your grill to medium-high heat.
Cut the polenta tubes in half crosswise, then slice each half into 1/2-inch thick sticks. Place them on a baking sheet.
Mix 2 tablespoons of olive oil with the chopped rosemary and drizzle over the polenta sticks. Sprinkle with Parmesan cheese and toss to coat evenly.
Grill the polenta sticks for about 15 minutes, turning occasionally, until they are golden and have grill marks.
Season the ribeye steaks with sea salt and black pepper.
Place the steaks on the grill and cook for about 5-7 minutes on each side for medium-rare, or until they reach your desired level of doneness.
While the steaks and polenta are cooking, prepare the salad by combining the mixed greens, cherry tomatoes, and red bell pepper in a large bowl.
Drizzle the salad with balsamic vinaigrette and toss to coat.
Once the steaks are done, let them rest for a few minutes, then slice against the grain.
Serve each plate with a sliced ribeye steak, a portion of grilled polenta sticks, and a helping of the mixed greens salad.

© Copyright 2024 Stashbox Ltd. All rights reserved.