4 new york-cut steaks or sirloin steaks (220g each)
60 ml olive oil
1 tbsp wholegrain mustard
1 tsp caster sugar
100 g baby rocket leaves
Oil a 19cm x 29cm brownie tin or deep-sided baking tray.
Place the water in a large saucepan and bring to the boil. Gradually add the polenta, stirring constantly. Reduce the heat and continue stirring for 10 mins or until the polenta thickens. Stir in the butter and cheese, then spread polenta into the prepared tin. Leave to cool for 10 mins. Cover and refrigerate overnight.
Combine 2 tbsp of vinegar, wine and garlic in a large bowl, then add the steaks, tossing to coat with the marinade. Cover and refrigerate overnight.
Turn the polenta out onto a chopping board and trim the edges. Cut the polenta into 6 squares. Cook the polenta triangles on a heated, oiled griddle pan or frying pan until heated through. Cover to keep warm.
Meanwhile, remove the steaks from the marinade and discard the marinade. Cook the steaks on a heated, oiled griddle pan for 4 mins each side or until cooked as desired.
To make the rocket salad, place the oil, mustard, sugar and remaining vinegar in a screw-top jar. Shake well. Place the rocket and half the dressing in a large bowl and toss gently to combine. Reserve the remaining dressing to serve.
Serve the steaks drizzled with the reserved dressing, with polenta cubes and salad.