Monday, December 12, 2016

Pepper steaks with roasted cherry tomato sauce

Pepper steaks with roasted cherry tomato sauce
Energy
3272kJ
Fat saturated
21.00g
Fat Total
45.00g
Carbohydrate sugars
7.00g
Carbohydrate Total
37.00g
Dietary Fibre
5.00g
Protein
55.00g
Cholesterol
157.00mg
Sodium
789.03mg

All nutrition values are per serve.

  1. Step 1

    Preheat oven to 160°C. Place tomatoes, onion and garlic on an oven tray. Drizzle with vinegar and oil and sprinkle with sugar. Season with salt and pepper. Bake in preheated oven for 20 minutes or until tomatoes collapse. Remove from oven and set aside for 10 minutes to rest. Sprinkle basil over and gently toss to combine.

  2. Step 2

    Meanwhile, place the pepper on a plate. Gently roll the edge of each steak onto the pepper to coat. Season with salt and pepper. Heat a frying pan on high. Add the steaks and cook for 2-3 minutes each side for medium, or until cooked to your liking. Remove from heat and cover with foil. Set aside for 5 minutes to rest.

  3. Step 3

    Place the stock in a medium saucepan over high heat and bring to the boil. Reduce heat to medium. While continually whisking, gradually add the polenta in a thin stream until incorporated. Cook, stirring, for 5 minutes or until polenta is tender and mixture thickens. Remove from heat and add the parmesan and cream. Stir to combine.

  4. Step 4

    Spoon polenta among serving plates. Top with the steak. Spoon over tomatoes, onion and any juices. Serve immediately.

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