Serves 4
Prep Time: 20 mins
Cooking Time: 20 mins


4 6 oz sirloin steaks
2 tsp. 'Sambal Oelek' chilli sauce
2 tsp. olive oil

For the polenta
2 tbs. olive oil
1 can chopped tomatoes
2 cloves garlic, crushed
200 gram uncooked polenta
1 red onion, diced
50 gram sundried tomatoes
1 leek, chopped
2 tsp. red pesto
1 courgette, diced
1 bunch parsley, chopped


To make the polenta, warm the olive oil in a large pan, then gently fry the onion, garlic and leek.

Add the courgette, cook for a few minutes then add the tomatoes and 200 ml of water. Bring back to the boil and then reduce to a simmer.

Add the polenta in a steady stream, stirring continuously with a whisk. TIP: keep the heat VERY low, polenta has a tendency to spit.

Allow the polenta to cook on a low heat until needed, top up with water if it becomes too dry, it should have the consistency of slightly runny mashed potatoes ie. thick but not solid, it should drop easily off a spoon.

Brush the chilli sauce onto each side of the steaks, warm the olive oil in a griddled pan and then cook the steaks to your preference.

To finish the polenta, stir in the pesto, sundried tomatoes and chopped parsley and serve with the steaks, accompanied by the rest of the chilli sauce.