Steak with sage and cheese and onion polenta

Method

1. Heat a large deep frying pan or sauté pan over a medium heat and add a little olive oil. Fry a few whole sage leaves for 1-2 minutes until crisp, then remove the leaves and drain on kitchen paper. Turn the heat to high and add another glug of oil.
2. When the oil is almost smoking, add the steak, season with salt and pepper and fry for 2-3 minutes on each side. Reduce the heat and add a little more oil and the chopped sage. Continue cooking the steak for a further 2-3 minutes, basting with the sage and oil all the time. Transfer the steak to a chopping board (keep the pan to hand), cover with foil and leave to rest for 5 minutes. Boil the kettle.
3. Add the white parts of the spring onions to the pan and cook for 3-4 minutes until softened. Pour 500ml freshly boiled hot water into the pan, add the polenta and whisk continuously for 1 minute until thickened. Season generously with salt and pepper. Remove from the heat and stir in the grated cheddar.
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4. Divide the polenta between 2 plates. Slice the steak into strips, divide between the plates, sprinkle with the fried sage leaves and reserved green parts of the spring onions and serve. Alternatively, serve straight from the pan for sharing.