Ingredients

Step by step

1. Bring the stock to the boil in a medium saucepan. Meanwhile, put the steak on a plate, drizzle over 2 teaspoons of olive oil, and add half the garlic, the rosemary and some seasoning. Rub on both sides, and set aside.
2. Tip the polenta into the boiling stock, then cook on a medium heat for 15 minutes, whisking frequently; the more you whisk, the smoother the polenta will become.
3. Meanwhile, heat a frying pan for 2 minutes, with no oil, on a medium-high heat. Add the steak and cook for 2-3 minutes on each side (depending on taste). Sear the fat, holding the steak on its side with tongs for 1-2 minutes. Remove from the pan and leave to rest on a warm plate, loosely covered with foil.
4. Heat 1 teaspoon of olive oil in the same frying pan on a low-medium heat. Add the kale, cook for 3-4 minutes until wilted, stirring occasionally. Add the remaining garlic and some seasoning for the final minute – add a splash of water if it starts to catch.
5. Add the Parmesan to the polenta and continue to whisk while the steak is resting, season to taste. Slice the steak into 1cm thick slices.
6. Pour the polenta into 2 deep plates, or shallow bowls, top with the kale and sliced steak to serve.
   Tip

   *Use gluten-free stock if required