Steak with Cheesy Silverbeet Cornbread with Roasted Broccoli

Cook Silverbeet:

Preheat oven to 200°C. Peel and dice shallot. De-stem silverbeet and dice small amount of stem (you wont need it all). Roughly chop through leaves. Heat a little olive oil in a fry pan over medium heat. Add shallot, diced silverbeet stems and leaves and cook for 3-4 minutes, until shallot and stems are tender and leaves are wilted.

Make Cornbread Batter:

In a bowl combine polenta, GF flour and baking powder, mixing well. Add in sourcream (reserve 1 Tbsp for sauce in step 5), lightly beaten egg and 3 Tbsp of water. Add cooked silverbeet and shallot. Mix well and season with salt and pepper. Transfer to an ovenproof baking dish and spread in an even layer. Top with the grated cheese.

Bake Cornbread:

Put in the oven and bake for 15-17 minutes, or until the filling is just set (a toothpick inserted into the centre should come out with a few moist crumbs). Remove cornbread from the oven and let stand at least 2 minutes before serving.

Roast Broccoli:

Meanwhile, cut broccoli into bite size florets, coat with a drizzle of olive oil and place on a lined baking tray. Season well with salt and pepper. Cook broccoli in the oven for 10-12 minutes until just tender and edges start to brown and crisp up. Add a squeeze of lemon juice as it comes out the oven.

Cook Steak:

Dust steak with spice mix (reserving about ¹⁄₄ tsp for step 6) and season with salt and pepper. Heat olive oil in pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

You Plate It:

In a small bowl combine mayo with remaining sourcream and spice and mix well. Slice steak as desired. Divide steak, broccoli and a generous serving of cheesy cornbread between plates and serve with spiced mayo on the side. Garnish with chilli flakes (optional). Enjoy!