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10-Min Steak, Seared Tomatoes & Cheesy Polenta

10-Min Steak, Seared Tomatoes & Cheesy Polenta

Rating
4rating out of 5

(371 reviews from our customers)

Prep Time

10 min

Cuisine

Fusion

In just 10 minutes, you'll flash-fry succulent rump steak, and whip up a rosemary-infused seared tomato pan sauce. Serve everything over cheesy polenta with cracked black pepper.

Prep Time

10 min

Cuisine

Fusion

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
2 garlic cloves
fresh-rosemary
5g rosemary
Cherry-tomatoes
250g cherry tomatoes
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
polenta
75g polenta
35g grated Italian hard cheese
35g grated Italian hard cheese †
2 x 150g pave rump steak
2 x 150g British pavé rump steak
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 5g rosemary
  • 250g cherry tomatoes
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 75g polenta
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 2 x 150g British rump pavé steak
Typical Values per 100g per serving
Energy 732 kJ
175 kcal
2642 kJ
632 kcal
Fat
of which saturates
10 g
5.3 g
36.2 g
19.2 g
Carbohydrate
of which sugars
9.8 g
1.5 g
35.2 g
5.3 g
Fibre 0.9 g 3.2 g
Protein 11.4 g 41.2 g
Salt 0.7 g 2.53 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
5g rosemary
rosemary (100%)
250g cherry tomatoes
cherry tomatoes
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
75g polenta
maize (100%), maize (100%), may contain wheat (gluten)
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
2 x 150g British rump pavé steak
Sliced rump heart steak
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2

Now, let's get started!

Boil a full kettle

Heat a dry, large, wide-based pan (preferably non-stick) over a high heat

Pat the rump steaks dry with kitchen paper, drizzle with olive oil and season both sides with salt and pepper

3

Once very hot, add the steaks to the pan

For rare, cook for 2 min max on each side

For medium-rare, cook for 2-3 min on each side

For medium, cook for 3-4 min on each side

4

Meanwhile, add 1/2 [1] Knorr chicken stock cube along with 450ml [900ml] boiled water to a pot and bring to the boil over a high heat

Once boiling, gradually whisk the polenta into the water in a steady stream

Reduce the heat to medium and cook for 3-4 minutes, whisking occasionally, until thickened to a mashed potato-like consistency

5

While the polenta is cooking, gently crush the garlic cloves (skins on) with the back of a knife

Chop some of the cherry tomatoes in half

Strip the rosemary leaves from their stems, discard the stems

6

Once the steaks are done, add them to a plate and set aside to rest

Add the chopped cherry tomatoes and remaining whole cherry tomatoes to the pan along with the rosemary leaves and crushed garlic and cook for 1-2 min or until the tomatoes have started to soften

Once softened, add 50ml [50ml] boiled water and a large knob of butter and mix it all together – this is your pan sauce

7

Once the polenta has thickened, add the clotted cream and grated Italian hard cheese and give it a really good mix up, removing any lumps – this is your cheesy polenta

Finely slice the rested steaks

8

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Serve the cheesy polenta in bowls and top with the sliced steak

Pour over the pan sauce and cherry tomatoes and top with a grind of black pepper

Enjoy!

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