Bring water to the boil, gradually add polenta and oregano to the water, mixing vigorously until smooth. Turn out and place on a chopping board, shape into a flat round about 23cm (9in) across, and leave to set for 10 minutes.
Mix together the tomatoes, spring onions, red onion, coriander, garlic, chilli and seasoning. Heat a nonstick pan, cut polenta into 4 wedges, dry-fry each side for 2 minutes. Don't fiddle with wedges while cooking, once sealed they will turn easily. Place on a serving plate.
Cook the steaks in the same nonstick pan, with no oil, on each side: 1 minute, rare; 2 minutes, medium; and 3 minutes, well done. Top the polenta with the salsa, then the steak and serve.
Find out how to make the perfect steak.
I have cooked this
0