- 2 cups Massel salt reduced chicken style liquid stock
- 1/2 cup polenta
- 2 tablespoons finely grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/3 cup finely chopped fresh chives
- 3/4 cup finely chopped fresh flat-leaf parsley leaves
- 1 1/2 tablespoons finely chopped fresh tarragon leaves
- 2 small garlic cloves, crushed
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 x 400g beef rump steaks, halved crossways
- Olive oil cooking spray
- Salad leaves, to serve
- Step 1Grease a 6cm-deep, 19cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang on all sides. Place stock in medium saucepan over medium-high heat. Cover. Bring to boil. Reduce heat to low. Add polenta, stirring constantly, in a slow steady, stream. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan, garlic powder and half the chives. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 to 3 hours or until set.
- Step 2Combine parsley, tarragon, garlic, oil, vinegar and remaining chives in a bowl. Place beef in a large glass or ceramic dish. Add three-quarters of the parsley mixture. Rub parsley mixture into beef. Cover. Refrigerate for 1 hour.
- Step 3Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on prepared baking tray. Bake for 25 minutes or until golden.
- Step 4Lightly spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook beef for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Top with remaining parsley mixture. Stand, covered, for 5 minutes to rest. Serve with polenta chips and salad leaves.
- High protein
- Low carb
- Low kilojoule
- Lower gi
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas