10-Min Steak, Seared Tomatoes & Cheesy Polenta

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a full kettle

Heat a dry, large, wide-based pan (preferably non-stick) over a high heat

Pat the rump steaks dry with kitchen paper, drizzle with olive oil and season both sides with salt and pepper

Once very hot, add the steaks to the pan

For rare, cook for 2 min max on each side

For medium-rare, cook for 2-3 min on each side

For medium, cook for 3-4 min on each side

Meanwhile, add 1/2 [1] Knorr chicken stock cube along with 450ml [900ml] boiled water to a pot and bring to the boil over a high heat

Once boiling, gradually whisk the polenta into the water in a steady stream

Reduce the heat to medium and cook for 3-4 minutes, whisking occasionally, until thickened to a mashed potato-like consistency

While the polenta is cooking, gently crush the garlic cloves (skins on) with the back of a knife

Chop some of the cherry tomatoes in half

Strip the rosemary leaves from their stems, discard the stems

Once the steaks are done, add them to a plate and set aside to rest

Add the chopped cherry tomatoes and remaining whole cherry tomatoes to the pan along with the rosemary leaves and crushed garlic and cook for 1-2 min or until the tomatoes have started to soften

Once softened, add 50ml [50ml] boiled water and a large knob of butter and mix it all together – this is your pan sauce

Once the polenta has thickened, add the clotted cream and grated Italian hard cheese and give it a really good mix up, removing any lumps – this is your cheesy polenta

Finely slice the rested steaks