Biltong-Spiced Steak with Creamy Pap (Polenta)
A sophisticated South African-inspired steak dish featuring a biltong spice rub and served with creamy gluten-free pap (polenta).
Ingredients
- about 450 g Sirloin steak
- 2 tbsp Biltong spice rub
- 1 tbsp Olive oil
- 1/2 cup Polenta (coarse ground)
- 2 cups Water
- 1/2 cup Milk (dairy)
- 2 tbsp Butter (dairy)
- 1/4 cup Parmesan cheese, grated
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rub steak with biltong spice rub.
- 2Heat olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare, or longer for desired doneness.
- 3Remove steak from skillet and let rest for 5 minutes.
- 4While steak is resting, bring water to a boil in a saucepan.
- 5Whisk in polenta and cook, stirring constantly, until thickened, about 5-7 minutes.
- 6Stir in milk, butter, Parmesan cheese, salt, and pepper. Cook until creamy.
- 7Slice steak and serve over creamy polenta.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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