Steak with Creamy Polenta and Sautéed Greens

Ingredients

• 1 lb steak (such as sirloin or ribeye)
• 1 cup polenta (coarse cornmeal)
• 3 cups chicken or vegetable broth
• 1 bunch Swiss chard or beet greens
• 1 medium onion
• 2 tbsp butter
• 2 tbsp olive oil
• 0 to taste salt and pepper

Instructions

1. 1

   Season the 1 lb steak generously with salt and pepper. Let it sit at room temperature for 10 minutes.

2. 2

   In a medium pot, bring 3 cups broth to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring often, until thick and creamy, about 20 minutes.

3. 3

   While polenta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add the steak and cook until browned and cooked to your liking, about 4-5 minutes per side for medium-rare. Rest on a cutting board.

4. 4

   In the same skillet, add 1 tbsp olive oil and 1 sliced onion. Cook over medium until soft, about 5 minutes. Add the chopped greens and cook until wilted, about 3 minutes. Season with salt and pepper.

5. 5

   Stir 2 tbsp butter into the polenta until melted. Slice the steak thinly against the grain.

6. 6

   Serve the polenta topped with greens and steak slices. Garnish with chopped chives and red pepper flakes if desired.

Tools you’ll need

• Medium pot
• Large skillet
• Cutting board
• Knife
• Whisk

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