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Grilled Pork Scotch Steak with Glazed Pepper and Polenta

Ingredients
4 pork scotch steaks, 2-3cm thick (275g each)
1 yellow capsicum
2 red bullhorn peppers
1 green bullhorn pepper
1 red onion
6 cloves garlic
80ml (4 tbsp) olive oil
45ml (3 tbsp) balsamic vinegar
1 tbsp brown sugar
1L (4 cups) chicken stock
160g (1 cup) polenta
200g (1 cup) unsalted butter
½ bunch (5g) sage
1 bunch (40g picked) basil
Sea salt, to taste

Method
Step 1: Prep
Preheat a charcoal or gas BBQ.
Deseed and thinly slice the capsicum and peppers. Peel and finely slice the onion and garlic.
Step 2: Glazed peppers
Heat 2 tbsp olive oil in a medium pot over medium-high heat. Sweat the onion for 2 mins.
Add the capsicum and peppers and sweat 8 mins. Add the garlic, balsamic and sugar.
Reduce to low and cook 10-15 mins, until the moisture has gone and the peppers are jammy. Cover and set aside.
Step 3: 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.
Cook 40-45 mins in total, until soft. Cover and set aside.
Melt the butter in a medium saucepan over medium heat. Once it foams and smells nutty, or reaches 180°C (356°F), turn off the heat. Add the sage. Pour ¾ of the butter into the polenta and stir until emulsified. Reserve the rest. Cover.
Step 4: Pork
Coat the pork in 2 tbsp olive oil and season both sides with salt.
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).
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.