Steak with Roasted Poblano Polenta & Blistered Tomatoes

Ingredients

2 lb Steak: We chose Choice Strip steak (2 inches thick) but your favorite will work just as well.
Polenta: 4 servings.
8 oz. sharp or extra sharp cheddar cheese: (Tillamook)
¼ cup half and half or whole milk.
Tiny tomatoes (about 4 per person)
Frozen sweet corn (about ½ handful per person)
1 tsp butter
Salt and pepper
1 pouch Le Sauce & Co Roasted Poblano & Garlic gourmet finishing sauce

Prep Ingredients & Kitchen equipment:

Pre-heat over to 400 for inside steak preparation
Equipment:
- One large skillet, preferably a cast iron.
- Tongs
- 6 qt pan (for polenta)
Season steak with a pinch of salt and pepper
Take frozen sweet corn portions out of the freezer and set them aside on a plate or bowl
Take tiny tomatoes out of the refrigerator
Prep polenta per package directions. Note, there are several types of polenta cooking instructions depending on which type you purchased.

Cook Polenta per instructions on the package, and keep warm.
Warm skillet pan on the stovetop on high heat
When the pan is hot (not scorching hot) add butter and steak. Cook for 2 min each side, then put the pan in the oven for 7 minutes for medium-rare.
Take the steak out of the pan and place it on a plate to rest for 7 minutes.
Warm Roasted Poblano & Garlic finishing sauce in a small pan on low or microwave per directions
To finish the polenta, add half & half of whole milk and cheese and stir until it is one harmonious dish.
In the still-hot skillet add about one tablespoon of olive oil and tomatoes and corn. Season with a pinch of salt & Pepper stirring on high for about 4 minutes.
Plate by adding polenta to a plate or a wide bowl first, add corn and tomatoes and finish with a drizzle of the Roasted Poblano & Garlic finishing sauce around the whole plate. Enjoy!