Steak, polenta & rojo sauce

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.

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, then 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 and cooked to your liking. Leave to rest for 1-2 minutes, then thinly slice and serve over the tomatoes.