Served with a flavourful parmesan polenta and tomato salsa verde, this recipe is the perfect way to elevate your typical steak night.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
3 cups (750ml) chicken stock
1½ cups (250g) polenta
¾ cup (60g) grated parmesan
⅓ cup (80ml) extra virgin olive oil
4 (200g each) Coles Australian Beef Scotch Fillet Steaks
1 cup chopped basil
¾ cup chopped flat-leaf parsley
⅓ cup chopped mint
1 tbs capers, chopped
1 small garlic clove, crushed
200g punnet Perino grape tomatoes, quartered
1 tbs white wine vinegar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring the stock and 3 cups (750ml) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta and cook, stirring, over medium-low heat for 5 mins or until just tender. Stir in the parmesan. Season with salt and pepper.
Step 2
Heat 1 tbs of the oil in a large frying pan over medium-high heat. Season steaks with salt and pepper and cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest for 5 mins.
Step 3
Meanwhile, place basil, parsley, mint, capers, garlic, tomato, vinegar and remaining oil in a bowl and stir to combine.
Step 4
Divide polenta and steaks among serving plates. Top with the salsa verde to serve.
