Pan-fried Steak with Creamy Herbed Polenta

, from Issue #85. July, 2019
Photography by Kate Battersby.
Pan-fried Steak with Creamy Herbed Polenta

Swirl your favourite pesto through the polenta or, for a spicy kick, use a spoonful of harissa.


Serves: 2


2 x 150-200 gram steaks of your choice (I used rib eye steak from Greenlea Butcher Shop)
2 teaspoons olive oil
sea salt and ground pepper
2¾ cups milk
1 clove garlic, crushed
1 teaspoon sea salt
1 teaspoon very finely 
chopped rosemary
⅓ cup instant polenta
1 tablespoon purchased 
basil pesto



Steak: Heat a sauté pan until hot. Rub the steaks with oil then season generously on both sides. Cook for about 2-3 minutes each side, or until done to your liking. Transfer to a plate, cover loosely and rest for 2-3 minutes. 

Polenta: Put the milk, garlic, salt and rosemary in a medium saucepan and bring to just below the boil. Rain in the polenta, whisking constantly, until thick and smooth, about 3 minutes. 

To serve: Divide the hot polenta among shallow plates and swirl through the pesto. Slice the steaks and place on top along with the meat resting juices.