Steak and polenta chips with rocket and parsley pesto

Name: Steak and polenta chips with rocket and parsley pesto
Yield: Serves 4
Cuisine: Italy
Ingredients: 40 g Japanese panko breadcrumbs; 35 g flat-leaf parsley leaves; 35 g rocket leaves; vegetable oil, for deep-frying; 1 large egg, beaten; 20 g butter; 25 g Parmesan cheese, freshly grated; 100 g quick-cook polenta; 30 g plain flour, to coat; sea salt and black pepper; Spicy ketchup; 1 tbsp vegetable oil; 10 g pine nuts, toasted; 65 ml olive oil; 2 garlic cloves, peeled and crushed; 10 g Parmesan cheese, freshly grated; 800 g beef frying steak, 1.5-2 cm thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THE IDEA FOR THIS TWIST ON ‘STEAK AND CHIPS’ CAME TO ME WHILE IN ITALY. THE POLENTA CHIPS ARE DELICIOUSLY SAVOURY, AND THE ROCKET AND PARSLEY PESTO IS FANTASTIC WITH THE BEEF.

Ingredients

800 g beef frying steak, 1.5-2 cm thick
sea salt and black pepper
1

Europe
Italy
Main course
Mediterranean

Method

First, prepare the polenta. Bring 400ml well-salted water to the boil in a saucepan and add half of the butter. Pour in the polenta in a steady stream, whisking as you do so, then cook for 1-2 minutes, stirring constantly. Remove from the heat, cover tightly and let cook in the residual heat for 15-20 minutes, until the polenta grains are soft and the consistency is quit