Steak with Fried Polenta & Pesto

Easy to cook Steak with Fried Polenta & Pesto

Beef stroganoff
Serves 4 People


Combine all the ingredients (except the steak) in a blender and process until smooth.

Place the steak in a large bowl and pour in the marinade. Ensure the steak is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 3 hours.

Heat a grill, griddle or heavy skillet over a high heat. Cook the steak, in batches if necessary, turning it once, until both sides are browned and steak is cooked to your liking.

Let the steaks rest for about 3 minutes, and then cut them against the grain into slices.

Place the steak in the warmed tortillas, top with onion, coriander and chillies, and serve with lime wedges.


  • 1 cup coriander, coarsely chopped
  • 1/2 small red onion, roughly chopped
  • 1/2 medium fresh serrano or jalapeño chilli
  • 1 clove garlic, peeled
  • 1 tbsp lime juice, freshly squeezed
  • 1 tbsp olive or vegetable oil
  • 1 tbsp Worcestershire sauce
  • sea salt, to taste
  • 1 tsp Dijon mustard
  • 1/4 tsp freshly ground black pepper
  • 600g skirt steak, cut into 3 or 4 pieces

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