G - 10-Min Steak, Seared Tomatoes & Cheesy Polenta

Updated at: Thu, 17 Aug 2023 00:13:16 GMT

Step 1

Boil a full kettle

Step 2

Heat a dry, large, wide-based pan (preferably non-stick) over a high heat

Step 3

Pat the rump steaks dry with kitchen paper, drizzle with olive oil and season both sides with salt and pepper

Step 4

Once very hot, add the steaks to the pan: - For rare, cook for 2 min max on each side - For medium-rare, cook for 2-3 min on each side - For medium, cook for 3-4 min on each side

Step 5

Meanwhile, add chicken stock cube along with 450ml boiled water to a pot and bring to the boil over a high heat

Step 6

Once boiling, gradually whisk the polenta into the water in a steady stream

Step 7

Reduce the heat to medium and cook for 3-4 minutes, whisking occasionally, until thickened to a mashed potato-like consistency

Step 8

While the polenta is cooking, gently crush the garlic cloves (skins on) with the back of a knife

Step 9

Chop some of the cherry tomatoes in half

Step 10

Strip the rosemary leaves from their stems, discard the stems

Step 11

Once the steaks are done, add them to a plate and set aside to rest

Step 12

Add the chopped cherry tomatoes and remaining whole cherry tomatoes to the pan along with the rosemary leaves and crushed garlic and cook for 1-2 min or until the tomatoes have started to soften

Step 13

Once softened, add 50ml boiled water and a large knob of butter and mix it all together – this is your pan sauce

Step 14

Once the polenta has thickened, add the clotted cream and grated parmesan cheese and give it a really good mix up, removing any lumps – this is your cheesy polenta

Step 15

Finely slice the rested steaks

Step 16

Serve the cheesy polenta in bowls and top with the sliced steak

Step 17

Pour over the pan sauce and cherry tomatoes and top with a grind of black pepper

Step 18

Enjoy!

0 liked

0 disliked