*This can be made up to 2 days ahead of serving.

Remove leaves from parsley and discard stems.

Remove leaves from oregano and discard stems.

Place all ingredients in a blender and pulse until finely chopped.

Store covered in refrigerator until ready for use.

In preparation for the fries, the polenta should be made a day before serving.

Combine chicken broth, half-and-half, thyme, garlic and bay leaf in a medium saucepan and bring to a boil.

Remove from heat and strain.

Pour liquid back into saucepan and bring to a boil.

Add polenta slowly in a stream to the boiling liquid, stirring constantly. Continue stirring until polenta is cooked. It will be cooked when it begins to pull away from the edges of the pan.

Remove from heat and add salt, pepper and cheese. Adjust seasoning to taste preference.

Cover and refrigerate until solid.

*To be made immediately before serving

To remove from cake pan, run a knife around the edge of the pan and upend polenta over a cutting board. Discard wax paper.

Heat canola oil in large skillet over high flame until very hot—polenta should sizzle when put in oil.

Fry polenta until crispy and hot all the way through, approximately 3 minutes on each side.

Drain and serve immediately.

*The steak will need to be marinated for at least 4 hours before cooking, but it can marinate for longer.

Combine steaks, garlic, olive oil and thyme in self-sealing plastic bag. Refrigerate for at least 4 hours.

Remove steaks from marinade. Sprinkle both sides with salt and pepper.

Heat large skillet over medium high flame.

Once pan is hot, add 1 TBSP butter and allow to melt.

Add steaks to hot pan and cook for 3 minutes on one side.

Turn steaks over, add remaining butter and cook another 3 minutes.

Remove steaks from heat and allow to rest 2 minutes before serving.

Carve steaks on a sharp diagonal into 3 or 4 pieces.

Place on warmed plate in overlapping pieces.

Drizzle with Salsa Verde and add 3 polenta fries to each plate.