Salsa Sirloin Steak, Chili Polenta, & Tobacco Onion

Salsa Sirloin Steak, Chili Polenta, & Tobacco Onion


A decadent treat you can make to spice up any night of the week. Salsa over the perfectly seared steak that's already dressed in crunchy and smoky tobacco onions. Chili polenta is a nice base, lending a bit more heat to the dish. You can't go wrong with this authentically spicy recipe!


Calories Per Serving: 570  |  Serves: 2  |  Minutes: 40

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  1. Preheat oven to 400 degrees.
  2. Season both sides of steak with half a salt packet and half a pepper packet.
  3. Bring a medium skillet to medium-high heat then add olive oil packet. Wait 45 seconds for oil to heat then add the steaks, searing for 2 minutes then turning and finishing in the oven. Remove from oven at 125 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, 160 degrees for well. Let steak rest for about 3-5 minutes and temperature should rise 5 more degrees.
  4. In a small pot bring 2 cups water to a boil. Reduce heat to low and very slowly whisk in 1 packet of polenta for about three minutes or until thick.
  5. In a small bowl mix 1 packet cayenne, remaining salt and pepper packets, and flour packet. Slice onion into thin rings. Coat onions with flour mixture and fry with all canola oil until brown in a small to medium skillet over medium-high heat.
  6. To plate, place polenta on bottom of plate, then place steak in middle of polenta, top with salsa then tobacco onions.


  • 2 sirloin steaks (6 oz each)
  • 1 yellow onion
  • 1 packet Southwestern green chili polenta
  • 1 packet gluten free flour
  • 1 packet salsa
  • 1 packet olive oil
  • 1 packet canola oil
  • 1 packet cayenne
  • 1 packet fine sea salt
  • 1 packet black pepper

Tools Needed:

  • Sauce pot
  • Ovenproof medium skillet
  • Chef's knife
  • Cooking tongs
  • Whisk
  • Measuring cup