Steak with cheese and chive polenta recipe
A mouthwatering meal that's perfect for one or two any night of the week - lightly fried beef steak served alongside a creamy cheese and chive polenta with roasted asparagus and cherry tomatoes. An elegant, summery main that doesn't take long at all to make, leaving you more time to relax!
See method- Serves 2
- 5 mins to prepare and 20 mins to cook
- 583 calories / serving
Ingredients
- 300g (10oz) cherry tomatoes on the vine
- 200g (7oz) asparagus, trimmed
- 1 tbsp olive oil
- 1 tsp mixed dried herbs
- 2 garlic cloves, gently crushed
- 2 quick-fry beef steaks
- 500ml (17fl oz) chicken stock
- 75g (3oz) dry polenta
- 20g (3/4oz) Parmesan, grated
- 50g blue cheese, crumbled
- 1/2 x 30g pack fresh chives, chopped, plus extra to garnish
Each serving contains
- Energy
- 2445kJ 583.0kcal
- Fat
- 26g
- Saturates
- 12g
- Salt
- 3.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.9gProtein 27.3gFibre 7.3g
Method
- Preheat the grill to medium- high. Put the tomatoes and asparagus on a baking tray and drizzle over half the olive oil with the dried herbs and the garlic cloves. Gently mix together and grill for 10 minutes.
- Meanwhile, heat the remaining oil in a pan over a high heat until searing hot, then fry the steaks for 2-3 minutes each side for medium-rare, or 4-5 minutes each side for well done. Remove and set aside to rest for 5 minutes.
- Bring the stock to the boil in a large pan and pour in the polenta. Cook over a low heat for 5 minutes, stirring constantly. Add in the Parmesan and blue cheese, then add seasoning. Once the cheese has melted, stir through the chives.
- Serve the steak with the polenta and grilled vegetables, garnished with the extra chives.
- See more Dinner ideas for two
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
