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Pepper steaks with roasted cherry tomato sauce
Pepper steaks with roasted cherry tomato sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 500g trussed cherry tomatoes
  • 1 bunch spring onions, green ends trimmed, cut into wedges
  • 1 garlic clove, thinly sliced
  • 20.00 ml balsamic vinegar
  • 18.20 gm olive oil
  • 4.00 gm brown sugar
  • 62.50 ml small basil leaves
  • 20.00 ml crushed mixed pepper medley
  • 4 (about 200g each) scotch fillet steaks
  • 500ml chicken stock
  • 170g polenta
  • 40g parmesan
  • 125ml cream
Instructions:
  • Preheat the oven to 160°C. Arrange tomatoes, onion, and garlic on a baking tray. Drizzle with vinegar and oil, sprinkle with sugar, and season with salt and pepper. Roast in the oven for 20 minutes until tomatoes soften. Let it rest for 10 minutes, then top with basil and gently mix before serving.
  • Place the pepper on a plate and gently coat the edge of each steak by rolling onto the pepper. Season with salt and pepper. Heat a frying pan on high and cook the steaks for 2-3 minutes on each side for medium doneness. Remove from heat, cover with foil, and let rest for 5 minutes before serving.
  • In a medium saucepan over high heat, bring the stock to a boil, then reduce heat to medium. Gradually whisk in the polenta until incorporated, stirring constantly for 5 minutes until tender and thickened. Remove from heat and stir in the parmesan and cream until combined.
  • Divide polenta onto serving plates. Arrange steak on top. Drizzle tomatoes, onion, and juices over the steak. Serve promptly.

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