Porcini-Rubbed Steak with Crispy Polenta, Mixed Mushrooms and Arugula

By Chef Jim Smailer

Serves 6

Porcini-Rubbed SteakIngredients

3 – 16 oz. NY strip steaks
Mixed mushrooms

For the rub:

3 cloves of garlic minced
1oz. dried porcini mushrooms ground to a powder in spice grinder.
2 – tsp. of sugar
1 – tsp. of kosher salt
1/2 tsp. of red pepper flakes
Fresh ground pepper
1/4 cup of olive oil.

For the polenta:

4 cups of water
2 cups of polenta corn grits
1/4 cup of cream
2 T of butter
4 ounces white cheddar cheese grated


  1. Mix all ingredients together to make a paste. Rub on the both sides of the steaks.
  2. Place steaks in a plastic bag and refrigerate overnight.
  3. Remove steaks from the refrigerator and brush off any excess rub.
  4. Grill or pan sauté steaks until medium rare and let rest.
  5. Sauté mixed mushrooms.
  6. (See instructions for polenta below) Cut the polenta into 3 in squares and then cut diagonally in half.
  7. Grill or sauté polenta on both sides until crispy.
  8. Place 3 pieces of polenta on a plate and top with a little arugula that has been tossed with lemon juice and olive oil Parmesan cheese, salt and pepper.
  9. Place sautéed mixed mushrooms on top of arugula.
  10. Slice the steaks and place on top. Garnish with a little more arugula shaved Parmesan cheese and drizzle with olive oil.

For the polenta

  1. Bring water to a boil and add 1 tsp. of salt.
  2. Whisk in the polenta and reduce heat to low.
  3. Cook until mixture begins to thicken and whisk in the cream and butter.
  4. Cook mixture for about 10 min. over low heat stirring constantly.
  5. Remove from heat and whisk in the cheese. Taste for salt and freshly ground black pepper.
  6. Pour polenta into an oiled sheet pan. The polenta should be about 3/4 in. thick.
  7. Place in the refrigerator for at least 1 hour or overnight.