Strip Steak With Polenta and Salad

1. Place all Smoked Oyster Aioli ingredients in small bowl; mix well to combine. Season with salt, as desired and cover, refrigerate until ready to use.
2.  Preheat large skillet over medium heat until hot. Season beef Bone-in Strip Steaks with salt and pepper, as desired. Place steaks in skillet; cook 12 to 15 minutes for medium rare (60ºC) to medium (70°C) doneness, turning occasionally.
3. Transfer steaks to cutting board; tent loosely with aluminum foil. Let stand 10 minutes. Season with salt and pepper, as desired.
4. Place kale, oil and garlic in food processor bowl; process until kale and garlic are finely chopped and thoroughly combined. Bring water to a boil in a medium sauce pan; whisk in polenta and reduce heat. Simmer 5 minutes or until all liquid is absorbed, stirring occasionally. Stir in kale mixture, cream and cheese until combined. Season with salt and pepper, as desired.
5. Place mushrooms, strawberries and spinach in a large bowl. Place remaining Mushroom-Strawberry Salad ingredients in food processor or blender; process until smooth. Pour over mushroom mixture and toss gently.
6. Serve steaks with Kale Polenta, Mushroom-Strawberry Salad; garnish with Smoked Oyster Aioli, as desired and enjoy!

*Courtesy of Beef It’s What’s For Dinner.