Heat the grill over medium-high heat.

In a large saute pan, heat the olive oil over medium heat. Add the crushed garlic and red pepper flakes and let cook 1 minute. Add the onion and broccoli and cook for 3 minutes. Toss in torn kale and stir. Let cook for 10 minutes until fully softened.

In a medium saucepan, bring the chicken stock, polenta and 1 teaspoon salt to a boil. Lower to a simmer and whisk often until fully thickened.

Meanwhile, season the steak with a sprinkle of salt and pepper on both sides, then grill for 3-5 minutes on each side until cooked to medium. Remove from the grill, cover with foil and let rest for 5-10 minutes.

Once the polenta is thickened, add the black pepper, shredded cheeses and cayenne and stir until cheese is melted.

Slice the steak against the grain. In shallow bowls, serve up a big ladle-full of cheesy polenta, then top with a big helping of greens and a few slices of steak.