Pepper steak with herb and parmesan polenta chips

1 Line a 16cm x 26cm baking tray with baking paper. To make polenta, pour milk into a large saucepan with 2 cups water and bring to the boil. Reduce heat to low and add polenta in a slow, steady stream. Cook for 6-7 minutes, stirring constantly or until mixture is thick. Stir parmesan and parsley through polenta. Transfer mixture to prepared baking tray and smooth surface with the back of a large spoon. Leave polenta to cool at room temperature then in the fridge until set.

2 Place balsamic, wine and pepper in a shallow non-metallic bowl. Add steaks and turn to coat. Leave to marinate for 30 minutes.

3 Preheat oven to 200°C. Line a large baking tray with baking paper. Invert polenta onto a clean chopping board and cut in thick chips. Place chips on prepared tray and spray with oil. Bake, turning chips halfway through cooking time, for 30 minutes or until golden.

4 Meanwhile, spray a large grill pan with oil. Set over a high heat. Cook steaks for 2-3 minutes each side (for medium) or until done to your liking. Transfer steaks to a plate, cover loosely with tinfoil and leave to rest for 2-3 minutes.

5 Combine rocket, tomatoes and cucumber in a large salad bowl. Drizzle with extra balsamic.

6 Divide chips and steaks among serving plates. Serve with salad.