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Scotch steak with polenta and balsamic glaze
Scotch steak with polenta and balsamic glaze
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 1 small clove garlic, crushed
  • 36.40 gm olive oil
  • salt and pepper
  • 4 scotch fillet steaks, trimmed
  • 125.00 ml balsamic vinegar
  • 8.00 gm brown sugar
  • 255.00 gm chicken style liquid stock
  • 386.25 gm milk
  • 225.00 gm instant polenta
  • 30g unsalted butter
  • 100g baby rocket
Instructions:
  • In a large bowl, mix the garlic, oil, salt, and pepper. Add the steaks and toss to coat evenly. Cover and refrigerate for 20 minutes.
  • Heat vinegar and brown sugar in a saucepan over medium heat until reduced and slightly syrupy, about 6-8 minutes. Stir occasionally. Remove from heat, cover, and set aside.
  • Preheat a stovetop grill or large non-stick frying pan over high heat. Remove the steak from the marinade and cook in two batches for 4 minutes on each side for a medium well-done center or until desired doneness. Rest the steak covered with foil once done.
  • In a saucepan, gently simmer the stock and milk. Gradually stir in the polenta and cook for 5 minutes until creamy. Add butter, salt, and pepper, stirring until well combined. Remove from heat and enjoy the smooth texture.
  • Spoon polenta onto serving plates. Place steak on top, sprinkle with rocket, and drizzle with balsamic glaze. Serve with optional oven-roasted tomatoes.

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