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Seared steak with sweet relish
Seared steak with sweet relish
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Grilled lean beef with creamy polenta and fresh homemade pepper relish.
Ingredients:
  • 13.80 gm olive oil
  • 1 large red capsicum, thinly sliced
  • 1 large red onion, halved, thinly sliced
  • 20.00 gm water
  • 30.00 ml port
  • 30.00 ml balsamic vinegar
  • 4.00 gm brown sugar
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 250ml (1 cup) skim milk
  • 90g (1/2 cup) instant polenta
  • 25g (1/4 cup) coarsely grated So Light Vintage cheddar
  • 550g-piece lean thick-cut beef rump steak, excess fat trimmed
  • Baby rocket leaves, to serve
Instructions:
  • In a non-stick frying pan over medium heat, heat 2 teaspoons of oil. Cook capsicum and onion until soft, about 3 minutes. Add water, cover, and cook until tender for 3 minutes. Stir in port, vinegar, and sugar and cook for 6 minutes until caramelised. Season the relish.
  • While the stock and milk come to a boil in a saucepan over medium-high heat, add the polenta in a thin, steady stream, stirring constantly. Cook for 8-10 minutes until the polenta is smooth and tender. Remove from heat and stir in the cheddar. Season to taste.
  • Preheat a barbecue grill or chargrill on medium-high. Brush the steak with the remaining oil and season it. Grill for 6 minutes (for medium doneness) or until cooked to your liking, turning it once. Let it rest for 3 minutes before serving.
  • Slice the succulent steak and plate it alongside the creamy polenta, zesty relish, and fresh arugula.

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