The polenta in this dish adds a tasty spin on the classic mash accompaniment. Serve with roasted veggies for a delicious meal.
Preheat the oven to gas 4, 180°C, fan 160°C. Put the tomatoes, garlic and capers on a roasting tray lined with nonstick baking paper and drizzle with 1 tbsp oil (15ml). Roast for 10 minutes.
Meanwhile, combine the Parmesan and peppercorns on a plate. Press the steaks into the Parmesan mixture until thoroughly coated. Heat 1 tbsp (15ml) oil in a large non-stick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes.
Cut the polenta into 12 pieces. Heat the remaining oil in a large non-stick frying pan and cook the polenta for 3 minutes on each side. Serve with the steaks and top with the cherry tomatoes, garlic and capers.
Tip: For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes.
See more Steak recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.