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 and view the full Food safety at home video.