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Home  >  Inspire & Create  >  What's for Dinner  >  Chargrilled Beef with Polenta & Olive Salsa


RECIPE

Chargrilled Beef with Polenta & Olive Salsa

Prep

5 mins (+ 5 mins resting tim)


Cooking

20 mins


Difficulty

Easy


Serves

4

Chargrilled Beef with Polenta & Olive Salsa

Ingredients

  • 1 cup (170g) cornmeal (polenta)
  • ⅔ cup (50g) finely grated parmesan
  • 4 x 150g Coles Australian Beef Porterhouse Steaks
  • 2 bunches baby broccoli, halved lengthways
  • 220g btl mixed olives, drained, finely chopped

Method

  1. Bring 4 cups (1L) water to the boil in a saucepan over high heat. Reduce heat to medium. Gradually add the cornmeal in a thin, steady stream, whisking constantly until combined. Reduce heat to low. Cook, stirring often, for 10 mins or until soft and creamy. Remove from heat. Stir in ½ cup (40g) parmesan until combined. Season.
  2. Meanwhile, heat a chargrill on medium-high. Season steaks. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
  3. Cook baby broccoli on the grill for 2 mins each side or until tender.
  4. Thickly slice the beef. Divide polenta among serving bowls. Top with beef and baby broccoli. Spoon over the olive. Sprinkle with remaining parmesan.
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