Florentine steak with polenta chips and balsamic tomatoes – Food & Home Magazine

Ingredients

• <h3>POLENTA CHIPS</h3>
• 500ml (2 cups) chicken stock
• 200g instant polenta
• 100g Parmesan/Grana Padano, finely grated
• small handful fresh parsley, finely chopped
• salt and freshly ground black pepper, to taste
• olive oil, to drizzle
• <h3>STEAK</h3>
• 1 tbsp steak and chops spice
• 1 tbsp chicken spice
• 3 fresh rosemary sprigs, leaves chopped and
• stems discarded + extra, to garnish
• 2 x 1 – 1,2kg thick-cut T-bone steaks
• 50g butter, halved
• 1 lemon, cut into wedges
• <h3>BALSAMIC TOMATOES</h3>
• 200g tomatoes on the vine
• 2 tbsp Balsamic vinegar