Scotch steak with polenta and balsamic glaze

Method

• Step 1
  Combine the garlic, oil, salt and pepper in a large bowl. Add the steaks and toss to coat. Cover and refrigerate for 20 minutes.
• Step 2
  Meanwhile, heat the vinegar and brown sugar in a small saucepan over medium heat. Simmer for 6-8 minutes, stirring occasionally, or until reduced and slightly syrupy. Remove, cover and set aside.
• Step 3
  Heat a stovetop grill or large non-stick frying pan over high heat. Drain the steak from the marinade. Cook steak in two batches for 4 minutes each side for a medium well done centre or until cooked to your liking. Remove, cover with foil and set aside.
• Step 4
  Heat stock and milk in a saucepan over medium-low heat, until simmering. Add the polenta and cook, stirring constantly for 5 minutes until creamy and smooth. Stir in butter, salt and pepper and remove from heat.
• Step 5
  Divide polenta between serving plates. Top each with steak, scatter over rocket and drizzle with balsamic glaze. Serve with oven-roasted tomatoes, if desired.