Steak With Cheesy Polenta Triangles - cooking recipe

Ingredients

6 oz polenta
1 1/2 tbsp butter
3.5 oz provolone cheese, finely chopped
4 tbsp red wine vinegar
1/3 cup dry red wine
1 clove garlic, minced
4 (8 oz) New York strip steaks or sirloin steaks
1/4 cup olive oil
1 tbsp whole-grain mustard
1 tsp sugar
3.5 oz baby arugula

Preparation

Oil a 7x11 1/2 inch baking dish.
Bring 4 cups water to a boil. Gradually whisk in polenta, stirring constantly. Reduce heat and continue stirring for 10 mins, or until thickened. Stir in butter and cheese. Transfer to prepared pan and let cool for 10 mins. Cover and chill overnight.
Combine 2 tbsp vinegar, wine and garlic in a large bowl. Add steaks, tossing to coat with marinade. Cover and chill overnight.
Turn polenta out onto a cutting board and trim edges. Cut into 12 triangles. Oil a grill pan or frying pan and place over medium-high heat. Grill polenta until heated through. Set aside and cover to keep warm.
Meanwhile, remove steaks from marinade. Season. Grill steaks for 4 mins per side, or until cooked to your liking.
To make the arugula salad, whisk together olive oil, mustard, sugar and remaining vinegar. Toss 1/2 with arugula in a large bowl. Reserve remaining dressing to serve.
Drizzle steaks with reserved dressing. Serve with polenta triangles and salad.