Delicious UK - (03)March 2020

Steakwithpolentaand

tomato&capersauce

SERVES 4. HANDSON TIME 20 MIN

• 1 tbspoliveoil,plusextratofry


• 1 smallonion,finelychopped


• 1 freshrosemarysprig,leaves
  chopped,plusextratoserve


• 3 anchovyfilletsinoil, drained
  andfinelychopped


• 1 tbspcapers,drained and
  roughlychopped


• 500mltomatopassata


• 4 x 200gBritishsirloinsteaks


• 250mlsemi-skimmedmilk


• 200gquick-cookpolenta


• 40gbutter(optional)


• 30g grated parmesan

1 Heattheoilina mediumpan,

thenfrytheonionfor7-8minutes

untilsoftening.Stirinthe

rosemary,anchovies,capersand

passata.Seasonwithpepper,

thensimmerfor10-12minutes.

2 Meanwhile,oilbothsidesofthe

steaksandseasonwithsaltand

pepper.Heata largeheavy-

basedfryingpanovera highheat

untilsmokinghot,thenfrythe

steaksfor 2 minutesoneach

side(formedium).Transferto

a boardandlooselycoverwith

foilwhileyoumakethepolenta.

3 Heat70mlofthemilkand

500mlwaterina panovera

medium-highheatuntilsteaming,

thenpourinthepolenta.Whisk

for1 minuteuntilthickand

startingtocomeawayfromthe

edgesofthepan.Takeoffthe

heat,season,thenstirinthe

remainingmilk,butter(ifusing)

andcheeseuntilmelted.

4 Slicethesteaksandpourany

restingjuicesintothetomato

sauce.Putthepolentaon

a servingplatter,arrange

theslicedsteaksontopwiththe

tomatosauceandaddextra

choppedrosemarytoserve.

PERSERVING580kcals,17.1gfat

(6.7gsaturated),58.8gprotein,

45.8gcarbs(9.2g sugars), 1g salt,

4.2gfibre

Formorewaysto use capers,

see Loose Ends

ONTHE

TABLEIN 20

MINUTES

98 deliciousmagazine.co.uk