• 170g Sirloin Steak Sirloin Steak, grilled
• 160g polenta Polenta, cooked
• 80g asparagus Asparagus
• 80g spinach Spinach, raw
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• chopped parsley

1. 1

   Prep everything first: wash and trim the asparagus and spinach, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the asparagus and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the chopped parsley.

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