Pan-Fried Steaks with Cheesy Polenta and Tomato Caper Sauce

Remove steaks from fridge 30 minutes before cooking. Finely chop onion and celery. Heat 20ml (1 tablespoon) olive oil in a frypan over medium heat. Add onion and celery with a pinch of salt and cook, stirring, for 4–5 minutes or until softened.

Coarsely chop tomatoes and 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 from their stems 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.