Sirloin with Polenta Fries,

Preheat the oven to 220°C/200°C fan. Grate the Parmesan. Boil the measured water then add it to a pot. Add the garlic powder and vegetable stock cube. Gradually add the polenta while whisking. Reduce the heat to medium and continue cooking for 2-4 min stirring or until thick. Add the Parmesan and mix. Transfer the polenta to a lined baking tray. Spread out evenly with a spatula until approximately 1 cm thick. Chill for at least 15 min. 

Meanwhile, Peel and mince the garlic. In a bowl mix the mayonnaise and minced garlic with a squeeze of lemon. 

Slice the cooled and set polenta, while in the same tray into thick fries. Brush the polenta fries with oil and place them on a baking tray (space them out). Bake for 30 min or until golden and crispy.

Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry  for 3-5 min on each side or until cooked to your liking. Rest steak for 5 min.

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

Transfer the steaks to a plate and leave them to rest. Serve the crispy polenta fries, green beans and steak with the garlic mayo on the side.