Meat and Vegetable Plate with Polenta

Step 1

Bring 4 cups water to a boil in a pot. Whisk in 1 cup polenta and 1/2 tsp salt. Reduce heat to low and cook, stirring often, until thick and creamy, about 20 minutes.

Step 2

While polenta cooks, heat 1 tbsp olive oil in a skillet over medium-high. Add 8 oz mushrooms and cook until browned and tender, about 8 minutes. Season with a pinch of salt and set aside.

Step 3

In the same skillet, add 1 tbsp olive oil. Sear 12 oz steak for 4-5 minutes per side for medium-rare, until browned and internal temperature reaches 135°F. Rest for 5 minutes before slicing.

Step 4

In another skillet, heat 1 tbsp olive oil over medium. Add 1 pint cherry tomatoes and cook until they start to burst, about 5 minutes. Season with a pinch of salt.

Step 5

Add 4 cups kale to the tomato skillet and cook, stirring, until wilted, about 3 minutes. Season with salt to taste.

Step 6

Slice the rested steak. Serve the polenta on plates, topped with mushrooms, tomatoes, kale, and sliced steak.