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CHARRED STRIPLOIN WITH POLENTA CHIPS & SALMORIGLIO

Serves
4
Prep
5mins
Cook
10mins
DIFFICULTY
medium
Ingredients
  • 4 x 220g Omugi striploin steaks
  • sea salt flakes and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 1 tsp dried thyme
  • 4 lemons
  • 1L chicken stock
  • 1 cup polenta
  • 1 cup finely grated Parmesan cheese
  • 2 bunches oregano leaves
  • 1 bunch parsley leaves
  • ½ bunch mint leaves
  • 6 anchovy fillets
  • 2 tsp capers
  • vegetable oil, for deep-frying
  • Korean red pepper flakes, to serve
Method
  • Season the steaks generously with salt and pepper and scatter with the dried thyme. Zest the lemons, peel the pith, cut into segments, and squeeze the juice from the centres. Add half the zest and half the juice to the steaks and mix well. Refrigerate for 1 hour to marinate.
  • Pour the chicken stock into a medium saucepan and bring to a high simmer. Rain in the polenta and cook for 10 minutes, stirring constantly until thickened. Mix in the Parmesan, then pour into an oiled 27cm x 17cm tray and cool until set firm. Cut into fingers.
  • Combine the herbs, anchovies, capers, remaining zest and remaining oil in a food processor and pulse until a coarse paste forms. Season with salt and pepper, then fold in the lemon segments.
  • Cook the steaks on a hot barbecue grill for 8 minutes, turning several times, until medium rare. Set aside to rest for 2 minutes.
  • Heat the oil to 180C and fry the polenta fingers until golden and crisp. Serve with the steaks, sauce and red pepper flakes.
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