Steak, polenta & rojo sauce
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels far more impressive than the thirty minutes it takes to prepare. A beautiful rump steak gets paired with creamy polenta and a vibrant rojo sauce made from roasted tomatoes, which are packed with lycopene, a powerful antioxidant. What I love most is how simple and economical it is, with minimal ingredients and no fussy techniques. The whole dish comes together beautifully in just fifteen minutes of cooking, making it perfect when you want something restaurant quality without the stress or expense.
Ella x
Ingredients
- 230 gramsessential british beef rump steak(Essential British Beef Rump Steak, excess fat removed)
- 1 tbspessential olive oil( Essential Olive Oil)
- 1essential red onion(Essential Red Onion, finely chopped)
- 1 clove/sgarlic clove(garlic, crushed)
- ½ tspdried mixed herbs
- 500 mlscooks’ ingredients vegetable stock(pack Cooks’ Ingredients Vegetable Stock)
- 1 tbspcooks’ ingredients sundried tomato paste(Cooks’ Ingredients Sun Dried Tomato Paste)
- 1 tbspsherry vinegar(sherry vinegar)
- 270 gramscherry vine tomatoes(cherry vine tomatoes, halved)
- 100 gramspolenta
- 15 gramsessential parmigiano reggiano(Essential Parmigiano Reggiano, freshly grated )
Detail level
Instructions
- 1
Lightly season the steak on both sides. Heat ½ tbsp oil in a frying pan and fry the onion for 3 minutes. Add the garlic and fry for another minute. Add the herbs, 5 tbsp stock, the tomato paste, sherry vinegar and tomatoes. Remove from the heat.
- 2
Bring the remaining stock to the boil in a saucepan and add the polenta. Cook, stirring for 5 minutes, until thickened and smooth. Stir in the cheese and plenty of seasoning, adding a little boiling water if the mixture is very thick.
- 3
Cook the tomato mixture for 1 minute to heat through. Spoon the polenta and tomatoes onto plates and keep warm. Wipe out the frying pan with kitchen paper, then return to the heat and add the remaining oil.
- 4
Fry the steak for 2 minutes on each side (for medium-rare), or until browned all over and cooked to your liking. Leave to rest for 1-2 minutes, then thinly slice and serve over the tomatoes.
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