cooco logo
Search icon
Notification icon
Steak, polenta & rojo sauce

Steak, polenta & rojo sauce

By Isabella Khalife
10’ Prep time
15’ Cook time
25’ Total time
530 Calories
2 Serving

Summary

Angela hartnett cooked this recipe for comedian jayde adams on episode 11, season 1, of waitrose podcast dish. if preferred, angela suggests swapping the rojo sauce for fragrant mojo verde. discover all recipes prepared by angela hartnett on seasons 1-3 of the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.
Isabella Khalife 0 Followers

Step by Step

Check circle icon

Step 1

Lightly season the steak on both sides. Heat ½ tbsp oil in a frying pan and fry the onion for 3 minutes. Add the garlic and fry for another minute. Add the herbs, 5 tbsp stock, the tomato paste, sherry vinegar and tomatoes. Remove from the heat.
Check circle icon

Step 2

Bring the remaining stock to the boil in a saucepan and add the polenta. Cook, stirring for 5 minutes, until thickened and smooth. Stir in the cheese and plenty of seasoning, adding a little boiling water if the mixture is very thick.
Check circle icon

Step 3

Cook the tomato mixture for 1 minute to heat through. Spoon the polenta and tomatoes onto plates and keep warm. Wipe out the frying pan with kitchen paper, then return to the heat and add the remaining oil.
Check circle icon

Step 4

Fry the steak for 2 minutes on each side (for medium-rare), or until browned all over and cooked to your liking. Leave to rest for 1-2 minutes, then thinly slice and serve over the tomatoes.

Ingredient

  • Cherry vine tomatoes
    Cherry vine tomatoes
    270 grams
  • Sherry vinegar
    Sherry vinegar
    1 tbsp
  • Essential olive oil
    Essential olive oil
    1 tbsp
  • Essential red onion
    Essential red onion
    1
  • Essential british beef rump steak
    Essential british beef rump steak
    230 grams
  • Cooks’ ingredients vegetable stock
    Cooks’ ingredients vegetable stock
    500 mls
  • Cooks’ ingredients sundried tomato paste
    Cooks’ ingredients sundried tomato paste
    1 tbsp
  • Polenta
    Polenta
    100 grams
  • Dried mixed herbs
    Dried mixed herbs
    0.5 tsp
  • Essential parmigiano reggiano
    Essential parmigiano reggiano
    15 grams
  • Garlic clove
    Garlic clove
    1 clove/s

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant