Sliced beef with grilled radicchio and polenta

Ingredients

For 1 serving

• Strip steak150 g
• Radicchio200 g
• Polenta (cornmeal)50 g
• Balsamic vinegar1 tablespoon
• Extra virgin olive oil12 g
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

In season: November – March

Method

1. Bring the water for the polenta to the boil with a pinch of salt, pour in the instant cornmeal in a thin stream while whisking and cook over low heat for 8 minutes, stirring, until thick and pulling away from the sides.
2. Pour it onto a wet board or tin, level it to about 1.5 cm thick and leave to firm up for 10–15 minutes. Meanwhile take the beef out of the fridge.
3. Wash the radicchio and quarter it lengthways, keeping the core attached so it doesn't fall apart.
4. Heat a griddle over high heat until very hot. Grill the radicchio for 2–3 minutes per side, until wilted and charred, and dress it with half the oil, the balsamic vinegar and a pinch of salt.
5. Slice the polenta and grill it for 3–4 minutes per side, until crisp and striped.
6. Grill the sirloin with the rosemary for 3 minutes per side, until browned outside and pink inside; rest it for 5 minutes, then slice it and season with salt and pepper. Serve with the radicchio and polenta and a drizzle of the remaining oil.