MasterChef Seared Steaks over Goat Cheese Polenta

In a small pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Quarter the lime. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel the garlic; roughly chop. 

STOVE: Pit and small dice the peach. Cut out and discard the stem, ribs, and seeds of the pepper; finely chop. Thoroughly wash your hands, knife, and cutting board after handling.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Halve and pit the peach. Halve the pepper lengthwise; remove and discard the stem, ribs, and seeds. Place in a bowl and season with salt and pepper. Thoroughly wash your hands, knife, and cutting board after handling.

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium; cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the water has been absorbed and the polenta is thickened. Turn off the heat and add the butter and cheese. Stir until melted and thoroughly combined. Season with salt and pepper to taste. Cover to keep warm. 

GRILL: Grill the halved peach and pepper, 3 to 5 minutes per side, or until lightly charred and slightly softened. Transfer to a cutting board. Small dice the peach and finely chop the pepper. 

In a bowl, combine the diced peach, sliced white bottoms of the scallions, the juice of 2 lime wedges, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste. 

STOVE: Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the steaks; cook 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest 5 minutes.
GRILL: Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board; let rest 5 minutes. 

Add the green beans to the pan of reserved fond (or a medium pan). Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks and cooked green beans over the cooked polenta. Top the steaks with the salsa. Garnish with the sliced green tops of the scallions. Enjoy!