To make the polenta chips, bring 1 litre of salted water to a simmer in a large saucepan. Whisk in the polenta
and continue to stir for 5 minutes so it doesn’t get lumpy. Remove from the heat and add the grated cheese and lemon zest. Stir until fully combined.
Oil a baking tray and pour in the warm polenta. Using a spatula, flatten and smooth it into a 2cm-thick
layer. Cover loosely with cling film and leave to set at room temperature for 1 hour.
Meanwhile, lay the steaks out flat in a large dish and scatter with the garlic and thyme. Drizzle with the olive
oil and allow the flavours to infuse for at least 30 minutes at room temperature.
Once the polenta has set, slice it into thick chips 5 to 6cm long. Transfer the chips onto a non-stick
baking tray. Brush with some melted butter and set aside.
Preheat the oven to 240°C/475°F/gas mark 9. Preheat the barbecue or put a griddle pan on a high heat until
it’s smoking hot.
Place the polenta chips in the oven and roast for 5 minutes, until crisp on the outside and warmed through.
When the griddle pan is ready, cook the striploin steaks as follows, still over a high heat: 2 minutes on each
side for rare, 4 minutes on each side for medium or 5 to 6 minutes on each side for well done. Try not to move the meat while it’s on the grill; just turn it once.
As soon as the steaks are done, season with salt and pepper and serve immediately with the polenta
chips on the side.