The secret to a tender steak is to make sure that you remove the meat from the fridge about 20 minutes before you cook it. Then cook over a scorchingly high heat. The tomatoes in this dish give the steak a natural sauce.
Ingredients
- 2 sirloin, rump or fillet steaks, each weighing about 175g
- 75g firm goats cheese, crumbled
- 200g plum or beefsteak tomatoes
- 75g instant polenta
- 300ml chicken stock
- 25g unsalted butter
- sea salt and ground black pepper
- a crisp green salad, to serve
- 1 tablespoon extra virgin olive oil
- a few drops of balsamic vinegar
Cooking instructions
Pour the chicken stock into a large pan and bring it to the boil. Remove the pan from the heat and slowly add the polenta, pouring it from a jug and whisking until it has all been added. Return the pan to the heat and cook until all of the polenta begins to thicken and it falls away from the edge of the pan. Add the butter and the goats cheese and beat it in. Add a little salt and pepper to season.
Cut ther tomatoes in half lengthways and sprinkle with salt and pepper. Heat the oil in a frying pan or griddle pan if you have one and cook the tomatoes for 2 minutes, turning frequently. Drizzle them with the balsamic vinegar and remove them from the pan, set them aside somewhere to keep warm.
Season the steaks on both sides with the salt and pepper. Heat the frying or griddle pan until it is very hot. Drop the steaks directly onto the pan and sear them quickly on both sides. Turn the het down and cook them for 2 -3 minutes on both sides.
Take the steaks from the pan and place them onto warmed servig plates. Add a few spoonfuls of the polenta and the grilled tomatoes. Serve immediately with a fresh green side salad.
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