Gluten Free Valentine’s Steak Dinner with Polenta Chips and Caramelised onion and red pepper sauce (Part 1 of 2)



  1. To make the polenta, add the polenta to the boiling water and stir well. Add the veg stock pots and the salt and pepper. Bring to the boil and then simmer for 10 minutes, stirring all the time. The polenta will be quite thick. Add the parmesan and stir until it melts. Pour into a greased 20 x 30cm tray bake tin and leave to set, it takes about 1 1/2 hours. Cut into large chip shapes. Place on a roasting tray with about 2 tablespoons of olive oil. Roll the chips in the oil to cover all sides. Place in a preheated oven (200ºC fan oven0220/ºC/gas 7) for 40-45 minutes. The chips should be nicely browned.
  2. To make the sauce, heat the oil and butter in a frying pan, add the onions and pepper and fry on a medium heat until everything begins to brown. Turn down the heat and cook until everything is really browned and caramelised. Add the garlic and fry for 1 minute. Add the flour and the paprika and cook for 30 seconds. Add the stock and the water and bring to the boil. Add the tomatoes and cook for 1 minute. Season well with salt and pepper.
  3. Put the broccoli on to cook, simmering for 4-5 minutes.
  4. To prepare the steaks, mix the paprika, thyme, salt and pepper on a plate and rub into the steak. Heat the oil in a frying pan, on quite a high heat. Cook the steaks for 2 minutes each side and you will have rare steaks, 2 minutes each side again on a medium heat and you will have medium rare. Serve everything together and enjoy.



Polenta Roasts

  • 1 mug polenta
  • 4 mugs boiling water
  • 3 veg stock pots
  • salt and pepper
  • 3/4 mug grated Parmesan
  • oil to roast

Caramelised onion and red pepper sauce

  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 150g cherry tomatoes
  • 1 garlic clove, chopped finely
  • 25g butter (measure using packet)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 teaspoon paprika
  • 1 tablespoon gluten free flour
  • 1/2 beef stock cube
  • 1 mug water
  • purple sprouting broccoli
  • 2 rump steaks
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • salt and pepper
  • oil to fry





prep time

30 Minutes

cook time



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