Pepper steak with herb and parmesan polenta chips
- 2 cups skim milk
- 1 cup (190g) instant polenta
- ¼ cup finely grated fresh parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons balsamic vinegar, plus extra 2 teaspoons, for dressing
- 2 tablespoons red wine
- 1 teaspoon freshly ground black pepper
- 4 x 125g lean beef fillet steaks
- spray oil
- 200g baby rocketarugulaX
- 250g cherry tomatoes, halved
- 1 Lebanese cucumber, sliced
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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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 7g
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