Steak with rosemary polenta chips and lemon yogurt dressing

Serves: 4 Prepare & Cook:


  • 30g butter, plus extra for greasing
  • 165ml Greek yogurt
  • zest and juice of 1 lemon
  • 950ml milk
  • 2 sprigs rosemary, leaves picked and finely chopped
  • 240g fine polenta
  • 80g parmesan, finely grated
  • 2 striploin steaks
  • 5 tbsp vegetable oil, plus extra for brushing
  • 100g salad leaves


  1. Grease and line a 24cm square tin. Whisk together the yogurt, lemon zest and juice and set aside.
  2. Bring the milk and rosemary to a simmer over a medium heat. Whisk in the polenta, reduce the heat and cook, stirring constantly, for 5 minutes. Add the parmesan and butter, season and tip into the prepared tin. Chill for 1 hour.
  3. Turn the polenta out onto a chopping board and slice into 2cm-thick chips.
  4. Set a griddle pan over a high heat. Season the steaks, brush with oil and cook for 2-3 minutes on each side or until done to your liking. Leave to rest for 5 minutes before slicing.
  5. Meanwhile, set a frying pan with the oil over a medium heat. Cook the chips for 2-3 minutes on each side, until crisp.
  6. Serve the steak, chips and leaves with the lemon yogurt dressing on the side.

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