Waitrose and Partners
Steak, polenta & rojo sauce

Steak, polenta & rojo sauce

Angela Hartnett cooked this recipe for comedian Jayde Adams on episode 11, season 1, of Waitrose podcast Dish. Angela suggests swapping the rojo sauce for fragrant mojo verde – see the cook's tip for details.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Gluten freeHealthyLow in saturated fatHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 230g Essential British Beef Rump Steak, excess fat removed
  • 1 tbsp Essential Olive Oil
  • 1 Essential Red Onion, finely chopped
  • 1 clove/s garlic, crushed
  • ½ tsp dried mixed herbs
  • 500ml pack Cooks’ Ingredients Vegetable Stock
  • 1 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
  • 1 tbsp sherry vinegar
  • 270g cherry vine tomatoes, halved
  • 100g polenta
  • 15g Essential Parmigiano Reggiano, freshly grated

Method

  1. Lightly season the steak on both sides. Heat ½ tbsp 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 stock, the 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, then return to the heat and add the remaining oil.

  4. Fry the steak for 2 minutes on each side (for medium-rare), or until browned all over and cooked to your liking. Leave to rest for 1-2 minutes, then thinly slice and serve over the tomatoes.

Cook’s tip

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 thickness.

And to drink...

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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,218kJ/ 530kcals

Fat

25g

Saturated Fat

8.1g

Carbohydrates

51g

Sugars

10g

Fibre

4.8g

Protein

24g

Salt

0.5g

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