Remove the steaks from the fridge well ahead of time to allow them to come to room temperature • Make the polenta at least 1 hour before you cook the steaks, following the manufacturer’s instructions. Grate the Parmesan cheese and lightly oil the baking tray. Then stir the cheese and half the butter into the polenta and season liberally with salt and pepper. Pour out on to the baking tray. You should have a sheet of polenta about
To make the Salsa Verde: finely chop the garlic and then put it in a food processor with all the other ingredients except the olive oil. Process until evenly chopped and then add the oil, continuing to process until smooth. Taste and adjust the seasoning, if necessary.