BBQ Beef Steaks with Polenta Fries and Crunchy Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Place potatoes and polenta mix in a large bowl with a drizzle of olive oil and toss well to coat. Season with salt and pepper and spread, in a single layer, on prepared tray. Bake for about 25 minutes, until golden and crunchy. Turn once during cooking.
2. While potatoes cook, pat beef dry with paper towels. Toss in a shallow bowl with first measure of BBQ sauce and season with salt and pepper. Set aside to marinate.
3. Whisk together mustard, sweet chilli and olive oil in a large bowl. Roughly chop lettuce and peel carrots and courgette into long, thin ribbons. Place veggies in bowl with salad dressing. In a small bowl, combine mayonnaise and BBQ sauce and set aside.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for about 2 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes before slicing thickly against the grain.
5. While beef rests, toss crunchy salad together with dressing and season to taste with salt and pepper.
6. To serve, divide polenta fries and slices of BBQ beef steaks between plates, drizzle with BBQ mayonnaise and serve crunchy salad on the side.