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Steak, polenta & rojo sauce
Polenta can make an excellent alternative to mash or grains for quick and easy midweek meals
High in protein
Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Ingredients
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 Bart Mediterranean Herbs
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
Method
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.
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.
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
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.
