New York Sirloin Steak with Polenta Chips

New York Sirloin Steak with Polenta Chips

New York Sirloin Steak with Polenta Chips. Serve with polenta chips, which add a touch of Northern Italian flair and can be prepared ahead of time.

New York Sirloin Steak with Polenta Chips

Serves 4


1 cup instant polenta

1 cup semolina

40g butter

40g parmesan, finely grated

salt, to season

vegetable oil, for deep-frying

pepper, to season

4 New York cut sirloin steaks

red wine butter, to serve



1 Lightly grease and line a 30cm x 20cm x 2.5cm baking pan with baking paper. Put 1 litre water in a large saucepan over high heat. When water comes to the boil, reduce heat to low and slowly add polenta and semolina in a steady stream, stirring constantly. Stir over low heat for 2–3 minutes or until polenta and semolina is cooked.

2 Add butter, parmesan and salt. Stir until butter has melted and cheese is well combined. Spoon into prepared baking pan. Spread until even and smooth on top. Cool. Cover and refrigerate for 1–2 hours or until cold and firm.

3 Preheat oven to 120C. Pour oil into a saucepan until half full. Place over medium-high heat. Remove polenta from baking pan. Cut into 45 chips. When oil is hot add 6–8 chips. To test if oil is hot enough, drop a small piece of bread into oil; if it sizzles and starts cooking immediately, the oil is ready.

4 Cook polenta chips for 3–4 minutes or until light golden on all sides. Transfer to a tray lined with paper towel and put in oven to keep warm. Cook remaining portions of polenta chips.

5 Heat a chargrill pan or frying pan over medium-high heat. Season steaks on both sides with salt and pepper. When frying pan is hot, add 2 steaks and cook for 3–4 minutes. Turn and cook for a further 3 minutes until medium-rare or cooked to your liking.

6 Transfer to a plate and cover to keep steaks warm. Cook remaining steaks. Serve steaks topped with red wine butter and polenta chips on the side.



Pour ½ cup red wine (cabernet merlot) into a small saucepan over medium heat. When wine comes to the boil, reduce heat and simmer for 6–8 minutes or until wine is reduced by half. Cool. Put 125g softened butter in a bowl.

Add 1 tbsp cold red wine to butter and whisk. Continue to add wine and whisk until a smooth pink butter forms. Serve a dollop of soft butter on top of steak. Alternatively, form butter into a log and roll in baking paper. Refrigerate until firm. Remove from fridge and slice. Put a slice on top of hot steak to melt.


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