Rosemary rump steak with sautéed cavolo nero and grilled polenta

Ingredients

For 1 serving

• Beef rump steak160 g
• Tuscan kale200 g
• Polenta (cornmeal)50 g
• Rosemary2 g
• Garlic1 clove
• Chili pepper0.3
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: November – March

Method

1. Bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the quick-cook polenta in a thin stream while whisking and cook over low heat for 5 minutes, until it pulls away from the sides. Spread it on a wet board in a layer about 1.5 cm thick and let it set for 15 minutes.
2. Meanwhile bring a pan of salted water to the boil; wash the cavolo nero, remove the tough central rib and cut the leaves into strips; boil for 5 minutes, until tender, and drain.
3. In a frying pan heat half the oil over medium heat with the crushed garlic and chilli for 1 minute, add the cavolo nero and sauté for 3 minutes, until well coated; season with salt.
4. Heat a griddle over high heat; cut the polenta into slices and toast them for 3 minutes per side, until marked with golden stripes.
5. On the same griddle cook the rump steak with the rosemary for 3 minutes per side, until it has a golden crust and is pink inside; rest it for 2 minutes, then season with salt and pepper and slice.
6. Serve the meat with the cavolo nero and polenta, drizzled with the remaining oil.