John Myers
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Organic Steak with Polenta, Salsa Sauce and Radish and Fennel Salad
The perfect organic steak with polenta, salsa sauce and radish and fennel salad recipe with a picture and simple step-by-step instructions.
Salsa
- 200 g Cocktail tomatoes
- 1 tbsp Capers
- 2 piece Shallots
- 1 Splash White balsamic vinegar
- 8 tbsp Olive oil
- 0,5 piece Chilli pepper
- 4 piece Anchovy fillets
- 0,5 piece Cucumber
- 1 pinch Salt
- 1 pinch Pepper
- 0,5 bunch Parsley
- 2 tbsp Fresh cress
Steaks
- 1 kg Beef steak organic
- 1 pinch Salt
- 1 pinch Pepper
polenta
- 250 g Polenta
- 1,7 l Water
- 1 pinch Sea-Salt
- 1 pinch Pepper
- 100 g Butter
- 130 g Freshly grated Parmesan
Radish and fennel salad
- 1 bunch Radish
- 3 piece Fennel bulbs with green
- 2 tbsp Lemon juice
- 5 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
Salsa
- For the salsa, finely chop the ingredients, mix together and season with salt and pepper.
salad
- For the salad, wash the radishes and cut them into slices. Cut the greens and stalks from the fennel and set aside. Cut the underside of the tuber flat and remove the outer leaves. Halve the tuber, cut into thin slices from the roots.
- Put the radishes and fennel in a bowl, cover with cold water and add ice cubes. Let stand for at least 15 minutes, this will keep everything crisp.
- Mix all ingredients for the dressing together. Drain the salad mix, spin dry and add the dressing.
polenta
- For the polenta, bring the water to the boil, add salt and slowly stir in the polenta with the whisk. Immediately reduce the heat after boiling (put the lid on at an angle). Stir every 4-5 minutes.
- Add a little more water after 30 minutes. After another 10-20 minutes, remove the polenta from the heat, stir in the butter and the grated Parmesan cheese thoroughly (let them cool down a little before serving)
Steaks
- Grill the steaks, 4 minutes each side (medium). Season to taste with salt and pepper.
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