I loved this recipe, which uses a really cheap cut of steak, but dresses it up so it feels like a luxury dinner. This would also work well with a regular pesto sauce, if you wanted to cut down on time by buying one.

Serves 4

Adapted from Jason Atherton

Ingredients

• 800g flank or hangar steak, 1.5–2cm thick
• Sea salt and black pepper
• 1 tbsp vegetable oil
• 20g butter

Polenta

• 100g quick-cook polenta
• 20g butter
• 25g parmesan cheese, freshly grated
• 30g plain flour, to coat
• 1 large egg, beaten
• 40g Japanese panko breadcrumbs
• Vegetable oil, for deep-frying

Rocket and parsley pesto

• 35g rocket leaves
• 35g flat-leaf parsley leaves
• 10g pinenuts, toasted
• 10g parmesan cheese, freshly grated
• 2 garlic cloves, peeled and crushed
• 65ml olive oil

Instructions

1. Prepare the polenta. Bring 400ml well salted water to the boil and add half the butter. Pour in the polenta in a steady stream, stirring continuously, then cook for 1-2 mins. Remove from the heat, cover tightly and let cook in the residual heat for 10-15 minutes until the polenta is soft and the consistency is quite stiff.
2. Line a tray with cling film. Mix the rest of the butter and parmesan into the polenta, then season if required. Spread the polenta evenly in the lined tray to a depth of approx 1.5cm thickness. Chill for 1 hour.
3. While the polenta is chilling, make the pesto. Grind the herbs, cheese and garlic together using a pestle/mortar or food processor. Slowly incorporate the olive oil while processing. Season with salt and pepper.
4. When ready to cook, cut the polenta into nuggets about 4 cm x 1.5cm. Coat in flour, then egg, then breadcrumbs and put to one side.
5. Season the steak. Heat a frying pan with the vegetable oil and butter over a high heat. When hot, sear for 2-3 mins each side, depending on the thickness of the steak. Rest for 8-10 mins while you cook the polenta.
6. Heat the oil for deep frying in a heavy based saucepan or deep fat fryer to to 200c. Deep fry in batches until golden brown. Drain on a wire rack.
7. Serve with the rested, sliced steak and some pesto.