Steak, polenta & rojo sauce
Waitrose and Partners

Steak, polenta & rojo sauce

Angela Hartnett cooked this recipe for comedian Jayde Adams on episode 11 of Dish, the Waitrose podcast. Angela suggests swapping the rojo sauce for fragrant mojo verde – see the cook's tip in the method tab for details.

Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts. 

0 out of 5 stars(0) Rate this recipe
Gluten freeHealthyHigh protein
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins


  • 200g Essential British Beef Rump Steak, excess fat removed
  • 1 tbsp Essential Olive Oil
  • 1 Essential Red Onion, finely chopped
  • 1 clove garlic, crushed
  • ½ tsp Cooks' Ingredients Mediterranean Seasoning
  • 500ml pack Cooks’ Ingredients Vegetable Stock
  • 1 tbsp Cooks’ Ingredients Sundried Tomato Paste
  • 1 tbsp sherry vinegar
  • 250g Essential Cherry Tomatoes, halved
  • 100g polenta
  • 15g Essential Parmigiano Reggiano, freshly grated


  1. Lightly season the steak on both sides. Heat ½ tbsp of oil in a frying pan and fry the onion for 3 minutes. Add the garlic and fry for another minute. Add the herbs, 5 tbsp of the stock, tomato paste, sherry vinegar and tomatoes. Remove from the heat.

  2. Bring the remaining stock to the boil in a saucepan and add the polenta. Cook, stirring for 5 minutes, until thickened and smooth. Stir in the cheese and plenty of seasoning, adding a little boiling water if the mixture is very thick.

  3. Cook the tomato mixture for 1 minute to heat through. Spoon the polenta and tomatoes onto plates and keep warm. Wipe out the frying pan with kitchen paper, return to the heat and add the remaining oil. Fry the steak for 2 minutes on each side (for medium rare), or until browned all over. Leave to rest for 1-2 minutes, then thinly slice and serve over the tomatoes.

Cook’s tip

Angela suggests swapping the rojo sauce for fragrant mojo verde. Blitz 1 bunch salad onions, 4 cloves garlic, 3 x 100g packs coriander, 2 tsp cumin seeds, 200ml extra virgin olive oil, 125ml Belazu Chardonnay White Wine Vinegar and 2 dried chillies, and season to taste.

You can use any other lean Essential beef steak such as sirloin instead of the rump. If you prefer your steak cooked right through, increase the cooking time to 3-4 minutes on each side, depending on the thickness of the meat.

And to drink...

Steak is perfectly suited to an intense, spicy Argentinian Malbec – try Colomé Malbec


Typical values per serving when made using specific products in recipe


2,335kJ/ 556kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet