Stephen Terry’s pan-fried Welsh Beef sirloin steaks with roast cherry vine tomatoes, polenta chips, rocket and parmesan

  • Prep time 10 mins
  • Cook time 15 mins
  • Serves 4


  • 4 x 8-10oz PGI Welsh Beef sirloin steaks
  • 2-3 bunches of cherry plum tomatoes
  • 250g-500g quick cook/instant polenta (depending on how hungry you are)
  • A few knobs of butter

For the salad:

  • Rocket
  • Splash of balsamic vinegar
  • Splash of good olive oil
  • Some grated Parmesan


  1. Cook the polenta using four parts water to one part polenta. Whisk the polenta into salted boiling water, then reduce the heat and whisk or stir for around 10 minutes.
  2. Transfer the cooked polenta to a cling-filmed tray to set (for best results the polenta should be about an inch deep in the tray).
  3. After about 1.5 hours, start roasting the cherry tomatoes in an oven at around 200°C / 180°C fan / Gas 6.
  4. When the polenta is finally set (after about 2 hours), cut into thick chips approximately 3” x 1”. Toss the polenta chips gently in flour and gently tap off the excess.
  5. Heat a splash of olive oil in a frying pan or griddle then add the unseasoned steaks. Cook for around 10 minutes, depending on how well done you like your steaks, adding a bit of seasoning towards the end rather than the start to avoid the pepper burning.
  6. Remove the steaks from the pan and rest in a warm place, topping with a few knobs of butter.
  7. While the steaks are resting, deep fry the polenta chips at 200°C / 180°C fan / Gas 6 until slightly golden and crisp. Season well with crushed Welsh sea salt and serve with the juicy sirloin steaks, roast tomatoes and rocket salad.
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