'Marry Me' steak with Parmesan courgette fries recipe

Method

1. Heat the oven to gas 6, 200°C, fan180°C and grease a large baking tray with a little of the oil. Cut the courgettes (skin on) into 8cm long chips, about 2 cm wide. Put the flour and egg onto separate plates, then mix together the polenta and Parmesan on another. Season the polenta mix with pepper. Dip the fries into the flour until just coated, then into the egg and finally into the polenta mixture. Lay on the greased baking tray and brush with the remaining oil. Bake in the oven for 10 mins, then turn them over and bake for another 10 mins.
2. Meanwhile, rub the steaks in the Italian seasoning and ½ tbsp oil; season well. Allow to marinate and come to room temperature while you make the sauce.
3. Heat the remaining oil in a small frying pan and fry the onion over a medium heat for 7-8 minutes until soft and lightly golden. Add the garlic, sundried tomatoes, chilli and thyme for 1 min, stirring regularly. Add the white wine and allow to simmer for 2 mins until reduced, before adding the chicken stock. Gently simmer for 5 mins until reduced by half, then stir in the cream Season well with pepper, remove the thyme and stir in the basil. Set aside and keep warm while you cook the steaks.
4. Heat a large frying pan over a high heat and fry the steaks for 2 mins on each side for medium rare, or two and a half for medium. Adjust the timings up or down to your liking. Allow to rest for 5 mins before slicing and serving with the sauce poured over the top and with the fries on the side.

• Tip: To make this gluten-free, just swap the plain flour for a gluten-free alternative.

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• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.