A mouthwatering meal that's perfect for one or two any night of the week - lightly fried beef steak served alongside a creamy cheese and chive polenta with roasted asparagus and cherry tomatoes. An elegant, summery main that doesn't take long at all to make, leaving you more time to relax!
- Preheat the grill to medium- high. Put the tomatoes and asparagus on a baking tray and drizzle over half the olive oil with the dried herbs and the garlic cloves. Gently mix together and grill for 10 minutes.
- Meanwhile, heat the remaining oil in a pan over a high heat until searing hot, then fry the steaks for 2-3 minutes each side for medium-rare, or 4-5 minutes each side for well done. Remove and set aside to rest for 5 minutes.
- Bring the stock to the boil in a large pan and pour in the polenta. Cook over a low heat for 5 minutes, stirring constantly. Add in the Parmesan and blue cheese, then add seasoning. Once the cheese has melted, stir through the chives.
- Serve the steak with the polenta and grilled vegetables, garnished with the extra chives.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.