STEAK WITH POLENTA AND HERB BUTTER
Prep time 10 mins Cooking time 20 mins Serves 4-6 1 litre milk 1 tbsp fresh oregano, chopped 200g polenta 60g Parmesan cheese, grated 100g butter, at room temperature 2 tbsp mixed herbs 4 tbsp olive oil 2 lemons, juice and zest of 6x200g sirloin steak To prepare the polenta, bring milk and oregano to the boil. Add polenta slowly while mixing with a wire whisk, then continue whisking until the mixture is thick. Lower the heat and keep stirring until the mixture is cooked, about 5 minutes. Remove from the heat and add the Parmesan. Stir until it is a smooth and creamy then season with salt and black pepper and set aside. Next stir the butter and herbs together until smooth, then pop it into the fridge. Heat a griddle pan until it’s smoking hot. Meanwhile, sprinkle olive oil and lemon juice and zest over the sirloin and season. Fry the steak for about 5 minutes on each side for medium, or cook to taste. To serve, plate up the polenta, and place the steak on top, adding a dollop of herb butter. Hint: If the polenta congeals before serving, you can add a little bit of milk and stir over low heat till creamy.