Steak with sage and cheese and onion polenta
- May 2018
- Serves 2
- Hands-on time 20 min
Cooking with polenta is a great way to add variation into your midweek menu – and it’s quick to make too. Stir through cheese and sage to make it extra gooey before serving with pan-seared steak.
Or take a look at this – polenta mixed with garlic, parmesan and goat’s cheese, topped with capers and tomatoes.
- 20.7g (7.9g saturated)
- 38.7g (2.4g sugars)
- 1 tbsp chopped fresh sage, plus a few extra whole leaves for frying
- 300g British free-range rump steak
- 6 spring onions, white parts roughly chopped, green parts finely sliced
- 100g quick-cook polenta
- 40g mature cheddar, grated
- Heat a large deep frying pan or sauté pan over a medium heat and add a little olive oil. Fry a few whole sage leaves for 1-2 minutes until crisp, then remove the leaves and drain on kitchen paper. Turn the heat to high and add another glug of oil.
- When the oil is almost smoking, add the steak, season with salt and pepper and fry for 2-3 minutes on each side. Reduce the heat and add a little more oil and the chopped sage. Continue cooking the steak for a further 2-3 minutes, basting with the sage and oil all the time. Transfer the steak to a chopping board (keep the pan to hand), cover with foil and leave to rest for 5 minutes. Boil the kettle.
- Add the white parts of the spring onions to the pan and cook for 3-4 minutes until softened. Pour 500ml freshly boiled hot water into the pan, add the polenta and whisk continuously for 1 minute until thickened. Season generously with salt and pepper. Remove from the heat and stir in the grated cheddar.
- Divide the polenta between 2 plates. Slice the steak into strips, divide between the plates, sprinkle with the fried sage leaves and reserved green parts of the spring onions and serve. Alternatively, serve straight from the pan for sharing.
The cheesy polenta also tastes great topped with saucy meatballs as a change from pasta.
If you can’t get hold of 1 large steak, buy 2 smaller ones and cook for less time. If you prefer, you can fry the sage and the steak in butter and oil, but olive oil will work fine on its own.
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