Grilled steak with salsa verde and soft polenta

This tasty steak dish is perfect for a family dinner. Served on a bed of creamy polenta, the tender beef is complimented beautifully by a fragrant homemade salsa verde.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print


Grilled steak with salsa verde and soft polenta
  • 2 1/3 cup (580ml) water
  • 1/2 cup (85g) polenta
  • 1 tablespoon finely grated parmesan
  • 2 gram x 180g lean beef eye-fillet steaks
  • 1/4 cup firmly packed fresh flat-leaf parsley leaves
  • 2 tablespoon fresh mint leaves
  • 1/4 cup firmly packed fresh basil leaves
  • 2 teaspoon rinsed, drained capers
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind
  • 1 1/2 tablespoon olive oil


Grilled steak with salsa verde and soft polenta
  • 1
    Make salsa verde: Blend or process parsley, mint, basil, capers, garlic and rind until a coarse paste forms. Transfer to a small bowl; stir in oil to combine.
  • 2
    Boil the water in a medium saucepan. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, for 10 minutes or until polenta thickens. Add cheese, stir until cheese melts. Fold through half the salsa verde; cover to keep warm.
  • 3
    Meanwhile, cook beef on a heated oiled grill plate (or grill or barbecue) for 4 minutes each side or until browned and cooked as desired. Cover; rest for 5 minutes then slice beef thickly on an angle.
  • 4
    Serve beef with polenta; accompany with remaining salsa verde.


The polenta will firm on standing, so stir in a little hot water to loosen the mixture.

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