Parmesan-crusted steaks with polenta recipe

  • Serves 4
  • 10mins to prepare and 20mins to cook, plus 5mins to rest
  • 565 calories / serving
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17PARMESANSTEAK HE

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.

  • Ingredients

  • 300g (10oz) vine cherry tomatoes
  • 3 garlic cloves, sliced
  • 4tbsp capers
  • 45ml (3tbsp) olive oil
  • 80g (3oz) Parmesan, grated
  • 1tbsp black peppercorns, crushed
  • 4 x 200g sirloin steaks
  • 500g (16oz) ready-made polenta
  • Energy 2360kj 565kcal 28%
  • Fat 27g 39%
  • Saturates 10g 50%
  • Sugars 3g 3%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 22.9g Protein 57.6g Fibre 1.2g

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