Prepare the ingredients:

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. 

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. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Thoroughly wash your hands, knife, and cutting board after handling the pepper.

Quarter the lime. If necessary, peel the garlic, then roughly chop.

Cook the polenta:

Carefully 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. Add the butter and cheese; stir until melted and combined. Season with salt and pepper to taste. Cover to keep warm.

Make the salsa:

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

In a bowl, combine the diced peach, 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.

Cook the steak:

STOVE: Pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the steak; 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 at least  5 minutes.
GRILL: Pat the steak dry with paper towels; season with salt and pepper and drizzle with olive oil 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 at least 5 minutes.

Cook the green beans & serve your dish:

Add a drizzle of olive oil to the pan of reserved fond (or a medium pan); heat on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. 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 steak; thinly slice crosswise against the grain. Serve the sliced steak and cooked green beans over the cooked polenta. Top the steak with the salsa. Enjoy!