Step 1 Line a 16cm x 26cm baking tray with baking paper. Make polenta: pour milk into a large saucepan with 2 cups water and bring to the boil. Reduce heat to low and add polenta in a slow, steady stream. Cook for 6–7 minutes, stirring constantly, or until mixture is thick. Stir parmesan and parsley through polenta. Transfer mixture to prepared baking tray; smooth surface with the back of a large spoon. Leave polenta to cool at room temperature until set.
Step 2 Place vinegar, red wine and pepper in a shallow non-metallic bowl. Add steaks; turn to coat. Leave to marinate for 30 minutes.
Step 3 Preheat oven to 200°C. Line a large baking tray with baking paper. Invert polenta onto a clean chopping board and cut into thick chips. Place chips on prepared tray and spray with olive oil. Bake, turning chips halfway through cooking time, for 30 minutes, or until golden.
Step 4 Meanwhile, spray a large grill pan with oil; set over high heat. Cook steaks for 2–3 minutes per side (for medium), or until done to your liking. Transfer steaks to a plate, cover loosely with foil and leave to rest for 2–3 minutes.
Step 5 Combine baby rocket, cherry tomato and cucumber in a large salad bowl; drizzle with extra balsamic vinegar.
Step 6 Divide chips and steaks among serving plates. Serve with salad.