Steak with polenta and tomato and caper sauce
- March 2020
- Serves 4
- Hands-on time 20 min
Need a speedy option for dinner? Serve up this dreamy steak dish, served on a bed of oozy polenta with a tasty tomato and caper sauce. It only takes 20 minutes.
You’ll love our recipe for steak with cheese and onion polenta too – and this one only requires 5 ingredients!
- 17.1g (6.7g saturated)
- 45.8g (9.2g sugars)
- 1 tbsp olive oil, plus extra to fry
- 1 small onion, finely chopped
- 1 fresh rosemary sprig, leaves chopped, plus extra to serve
- 3 anchovy fillets in oil, drained and finely chopped
- 1 tbsp capers, drained and roughly chopped
- 500ml tomato passata
- 4 x 200g British sirloin steaks
- 250ml semi-skimmed milk
- 200g quick-cook polenta
- 40g butter (optional)
- 30g grated parmesan
- Heat the oil in a medium pan, then fry the onion for 7-8 minutes until softening. Stir in the rosemary, anchovies, capers and passata. Season with pepper, then simmer for 10-12 minutes.
- Meanwhile, oil both sides of the steaks and season with salt and pepper. Heat a large heavy-based frying pan over a high heat until smoking hot, then fry the steaks for 2½ minutes on each side (for medium). Transfer to a board and loosely cover with foil while you make the polenta.
- Heat 70ml of the milk and 500ml water in a pan over a medium-high heat until steaming, then pour in the polenta. Whisk for 1 minute until thick and starting to come away from the edges of the pan. Take off the heat, season, then stir in the remaining milk, butter (if using) and cheese until melted.
- Slice the steaks and pour any resting juices into the tomato sauce. Put the polenta on a serving platter, arrange the sliced steaks on top with the tomato sauce and add extra chopped rosemary to serve.
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