Step 1 Preheat oven to 180°C. Spray a 20 x 30cm rectangular baking tin with oil and line with baking paper. Bring 4 cups water to the boil in a large saucepan. Reduce heat to low and add polenta in a slow steady stream, stirring constantly. Cook for 6–7 minutes, stirring constantly, or until very thick. Spread into prepared tray and place in the refrigerator (to allow to cool and set) for 15–20 minutes, or until firm. Turn polenta out onto a clean board and cut into wedges.
Step 2 Meanwhile, place tomatoes with cut side up onto a baking tray and roast for 10 minutes, or until just wilted. Set aside. To make the dressing, place mustard, white balsamic, olive oil and honey into a small bowl and whisk to combine, then set aside.
Step 3 Place a large chargrill pan over high heat and spray with oil. Cook steaks for 2–3 minutes each side for medium, or until cooked to your liking. Transfer onto a plate, cover loosely with foil and set aside to rest for 3 minutes. Cut steaks into thin slices.
Step 4 Meanwhile, grill asparagus and polenta wedges for 2 minutes each side, or until lightly charred, and asparagus is tender-crisp.
Step 5 Divide polenta wedges between 4 serving plates. Place asparagus, roasted tomatoes, rocket and feta into a large mixing bowl. Add 2/3 of the dressing and toss to combine. Divide salad between plates, top with sliced steaks, and drizzle with remaining dressing before serving.