Pan-Fried Steaks with Cheesy Polenta and Tomato Caper Sauce

Finely chop onion and celery. Heat a frypan over a medium heat and add 20ml (1 tablespoon) oil, onion, celery and a pinch of salt. Cook, stirring occasionally, for 3-4 minutes or until softened.

Coarsely chop tomatoes. Cut beans into thirds. Add to pan with tomato paste and 80ml (⅓ cup) water. Cover with a lid, reduce heat to medium-low and cook, stirring occasionally, for 10–12 minutes or until beans are tender.

Pick parsley leaves and finely chop. Add capers and ½ the parsley to the sauce and stir to combine. Season with salt and pepper and remove from heat.

Rub steaks with remaining oil and season with salt and pepper. Heat a separate frypan over high heat. Add steak and cook for 4–5 minutes each side for medium-rare or until cooked to your liking. Remove from heat and set aside to rest while you make the polenta.

Meanwhile, place milk and 200ml water in a saucepan and bring to the boil. Whisking constantly, pour in polenta in a steady stream. Cook, whisking constantly, for 3 minutes or until thick and smooth. Add parmesan, season to taste and stir to combine.

Divide polenta between bowls. Slice steak and arrange on top of polenta. Top with tomato and caper sauce and sprinkle with remaining parsley leaves to serve.