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Rosemary steak with cheesy polenta


Serves: 2
timePrep time: 30 mins
timeTotal time:
Rosemary steak with cheesy polenta
Recipe photograph by Dan Jones

Rosemary steak with cheesy polenta

Boost your iron intake with this quick and gluten-free dinner for two - an ideal midweek meal

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
575Kcal
Fat
20gr
Saturates
8gr
Carbs
53gr
Sugars
1gr
Fibre
4gr
Protein
42gr
Salt
1.9gr

Liberty Fennell

Liberty Fennell

Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.

See more of Liberty Fennell’s recipes
Liberty Fennell

Liberty Fennell

Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.

See more of Liberty Fennell’s recipes

Ingredients

  • 1 litre chicken stock*
  • 1 x 225g pack rump steak, fat trimmed
  • 3 tsp olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp finely chopped rosemary
  • 150g polenta
  • 100g shredded kale, woody stalks discarded
  • 50g Parmesan, finely grated

Step by step

  1. Bring the stock to the boil in a medium saucepan. Meanwhile, put the steak on a plate, drizzle over 2 teaspoons of olive oil, and add half the garlic, the rosemary and some seasoning. Rub on both sides, and set aside.
  2. Tip the polenta into the boiling stock, then cook on a medium heat for 15 minutes, whisking frequently; the more you whisk, the smoother the polenta will become.
  3. Meanwhile, heat a frying pan for 2 minutes, with no oil, on a medium-high heat. Add the steak and cook for 2-3 minutes on each side (depending on taste). Sear the fat, holding the steak on its side with tongs for 1-2 minutes. Remove from the pan and leave to rest on a warm plate, loosely covered with foil.
  4. Heat 1 teaspoon of olive oil in the same frying pan on a low-medium heat. Add the kale, cook for 3-4 minutes until wilted, stirring occasionally. Add the remaining garlic and some seasoning for the final minute – add a splash of water if it starts to catch.
  5. Add the Parmesan to the polenta and continue to whisk while the steak is resting, season to taste. Slice the steak into 1cm thick slices.
  6. Pour the polenta into 2 deep plates, or shallow bowls, top with the kale and sliced steak to serve.
    Tip
    *Use gluten-free stock if required

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