Grilled Pork Scotch Steak with Glazed Peppers and Polenta

Ingredients

• pork scotch steaks — 4 steaks 2-3 cm thick1100 g
• yellow capsicum1 ea
• red bullhorn peppers2 ea
• green bullhorn pepper1 ea
• red onion — 1 onion150 g
• garlic — 6 cloves30 g
• olive oil80 ml
• balsamic vinegar45 ml
• brown sugar — 1 tbsp16 g
• chicken stock1 l
• polenta160 g
• unsalted butter200 g
• fresh sage5 g
• fresh basil leaves40 g

Method

1. Preheat a charcoal or gas BBQ.
2. Deseed and thinly slice the capsicum and peppers. Peel and finely slice the onion and garlic.
3. Glazed peppers: heat 2 tbsp olive oil in a medium pot over medium-high heat. Sweat the onion for 2 mins.
4. Add the capsicum and peppers and sweat 8 mins. Add the garlic, balsamic and sugar.
5. Reduce to low and cook 10-15 mins, until the moisture has gone and the peppers are jammy. Cover and set aside.
6. Polenta: bring the stock to a simmer in a medium saucepan over medium heat. Add the polenta gradually, stirring. Cook 3-4 mins, reduce to low, cover loosely and stir every 5-10 mins.
7. Cook 40-45 mins in total, until soft. Cover and set aside.
8. Melt the butter in a medium saucepan over medium heat. Once it foams and smells nutty, or reaches 180°C, turn off the heat. Add the sage. Pour 3/4 of the butter into the polenta and stir until emulsified. Reserve the rest. Cover.
9. Pork: coat the pork in 2 tbsp olive oil and season both sides with salt.
10. On charcoal, wait for smouldering embers. On gas, let the grill come to temperature. Grill the pork for 8 mins, flip, then 2 mins more, or until it reaches 58°C in the centre. Rest on a wire rack for 5-6 mins (to come up to 63°C).
11. Taste the peppers and polenta and adjust the seasoning, reheating if needed. Fold the basil through the peppers. Slice the pork on a 45° angle. Serve over the polenta with the peppers and reserved brown butter.