WITH CAPER SALSA & TRUFFLED PAN FRIED POLENTA CHIPS
Serves: 2 | Prep time: 5 – 10 mins | Cook time: 15 – 20 mins (+ at least 2 hrs for setting the polenta)
While many people love rib fillet, Billy’s go to steak is a sirloin. Sirloin (aka New York or Porterhouse steak) is usually slightly cheaper than rib but has great flavour and a firmer texture.
Sirloin slices beautifully, so Alana has presented it on a serving platter finished with a zesty caper salsa. The polenta chips are so moreish, they might even take the good old spud’s spot as your favourite chips.
Recipe and images courtesy of Alana Lowes.
2 sirloin steaks
3 tbsp balsamic vinegar
2 tbsp olive oil
¼ tsp cracked black pepper
Herby Capers & Lemon
1 small shallot onion, finely chopped
3 tbsp capers in brine, drained
1 tsp fresh rosemary, very finely chopped
1 clove of fresh garlic, crushed
Zest and juice of 1-2 lemon (approx. 3 tbsp juice)
2 tsp fresh parsley, finely chopped
2 tbsp olive oil
Salt flakes and cracked pepper to season
Pan Fried Truffled Polenta Chips
1 litre vegetable stock
1 cup instant polenta + 1 tbsp extra for dusting
1 cup grated truffle pecorino (or parmesan if you didn’t want/have truffle cheese)
50 g butter, melted
3 tbsp olive oil
Sea salt flakes and your choice of dipping sauce.
Start by preparing the polenta chips. This needs to be done at least 2 hours before pan frying so the polenta has a chance to set.
Spray a small baking tray with oil.
Bring the vegetable stock up to a boil. Sprinkle in the polenta and whisk until combined. Cook the cup of polenta according to the packet instructions, stirring regularly. Remove from the heat and stir through the cheese and butter.
Pour the hot polenta into the baking tray, smoothing the top and place in the fridge to set for 2 hours or overnight.
Meanwhile, to marinate the steak, combine the balsamic, olive oil and cracked black pepper and pour over the sirloin steaks. Set aside for 30 minutes or up to 2 hrs.
For the caper salsa, combine the capers, shallots, rosemary, garlic and lemon juice in a bowl. Set aside to macerate for 10-15 minutes. This helps soften the taste of the raw shallots, garlic and rosemary.
Remove the polenta from the fridge and turn it out onto a chopping board. It should be a firm block. Slice into sticks, approximately 2cm thick. Dust the chips in the extra polenta.
Heat the barbecue grill to a high heat. Cook the sirloin steak to a medium rare, approximately 2 mins on each side. To check if your steak is done, test with a meat thermometer- medium rare is 55°C.
Heat the olive oil in a large frying pan to a medium-high heat, lay the dusted polenta chips in a single layer with a small distance between them. Cook on one side until golden and crisp, approximately 2 minutes, turn and continue to cook until golden and crisp.
To serve, stir the parsley and olive oil into the caper salsa. Slice the sirloin and serve on a platter topped with the caper salsa. Sprinke sea salt flakes onto the polenta chips and serve hot with your choice of dipping sauce such as an aioli.