Sliced Steak with Polenta and Chard

Step 1

Season the 1 lb flank steak all over with 0.5 tsp of the salt and the pepper; let it sit at room temperature while you start the polenta.

Step 2

Bring the 3 cups water to a boil with the remaining 1 tsp salt, then slowly whisk in the 0.75 cup polenta.

Step 3

Simmer the polenta over low heat, stirring often, about 30 minutes, until thick and creamy; stir in 1 tbsp of the olive oil.

Step 4

Sear the steak in 1 tbsp of the olive oil over high heat, about 4 minutes per side, until deeply browned; set aside on a board to rest.

Step 5

Cook the 1 sliced onion in the same skillet with the last 1 tbsp olive oil over medium, about 5 minutes, until soft and golden.

Step 6

Add the 1 bunch chopped chard to the onions and toss over medium heat, 4-5 minutes, until wilted and just tender.

Step 7

Slice the rested steak against the grain and serve over the polenta with the chard and onions; scatter chives on top if you have them.