Steak with tomato salsa and salad recipe
Steak with Tomato Salsa and Salad recipe
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|150 g||cornmeal, also called polenta|
|1 tsp||dried oregano|
|4 medium||tomatoes, chopped|
|4||spring onions, chopped|
|1||red onion, chopped|
|1 bunch(es)||coriander, chopped|
|1 clove(s)||garlic, crushed|
|1||green chilli, chopped|
|salt & freshly ground black pepper|
|4 g||steaks, rump or sirloin fillet, trimmed of fat|
|green salad, to serve|
Bring water to the boil; gradually add polenta (cornmeal) and oregano to the water, mixing vigorously until smooth.
Turn out and place on a chopping board, shape into a flat round about 23cm (9in) across, and leave to set for 10 minutes.
Mix together the tomatoes, spring onions, red onion, coriander, garlic, chilli and seasoning. Heat a non-stick pan; cut polenta into 4 wedges, dry-fry each side for 2 minutes. Do not fiddle with wedges while cooking, once sealed they will turn easily. Place on a serving plate.
Cook the steaks in the same non-stick pan, with no oil, on each side: 1 minute, rare; 2 minutes, medium; and 3 minutes, well done.
Top the polenta with the salsa, then the steak and serve with a green salad.
ca. 30 min
Grade of difficulty:
Calories per portion:
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