News & Recipes

Tim and Kyle’s Steak, Salsa Verde with polenta

PREP: 15 mins     COOK: 30 mins     SERVES: 4



2x 300 gram Scotch fillets

1 tbsp Smoked Paprika

1 tbsp Oregano, chopped

1 tspn of Thyme, chopped

1 tspn of Garlic powder

1 tspn of Ground coriander

Salt and Pepper

Salsa Verde

1 tbsp Capers

½ Red Chili (optional)

½ Bunch Parsley leaves

1 clove Garlic, microplained

50ml Olive Oil

½ Shallot, diced

½ Gherkin, diced

1 Lemon, juiced

1 tbsp Oregano leaves

Bunch of coriander


4 tbsp of butter

3 Garlic cloves, chopped

1 1/3rd cup of water

1 1/3rd of milk

1 1/3rd cup of cream

1 cup of polenta

½ bunch of coriander, chopped

Salt and Pepper



Rub the steak in olive oil, salt and pepper

Mix all spices and herbs together and rub into steak

Sear in a hot frying pan and cook for 2.5-3 mins each side for medium

Rest the meat for 5 minutes and then slice into pieces


Salsa Verde

Put all the ingredients in a blender and blitz for 1 minute until it’s a saucy consistency



In a large saucepan, heat the butter. Add garlic and cook for 1 minute

Add the milk, cream and water and bring to a gentle boil

Add the polenta slowly while continually whisking

Reduce heat to low and stir occasionally for 20 minutes

Add chopped coriander and season well


Serve steak on top of the polenta and drizzle salsa verde on top.