Steak with polenta and tomato and caper sauce

Method

1. 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.
2. 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.
3. 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.
4. 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.