• Gather all ingredients and preheat the oven to 475°F (245°C).

Polenta Fries:

• Cut each tube of pre-cooked polenta in half crosswise, then slice each half lengthwise into 1/2-inch-thick sticks. Arrange the fries in a single layer on a large baking sheet.
• Drizzle the polenta sticks with olive oil and sprinkle with Italian seasoning, salt, and freshly ground black pepper. Toss gently to coat, then spread them so pieces do not touch.
• Place the baking sheet in the oven (it can be inserted before the oven reaches full heat) and bake for 30–35 minutes, turning once midway, until the fries are golden and slightly crisp. Remove and set aside.

Steak:

• With about 12 minutes left on the fries' timer, heat a large skillet over medium-high heat until hot. Pat the steak dry with paper towels and season both sides with salt and pepper.
• Add a tablespoon of oil to the hot skillet and swirl to coat. Sear the steak until it reaches your preferred doneness, about 2–5 minutes per side depending on thickness. Transfer the steak to a clean plate and let it rest for a few minutes.

Garden Salad:

• If the arugula isn't pre-washed, rinse and dry it. Halve the grape tomatoes and place them in a medium bowl.
• Trim, seed, and cut the yellow bell pepper into thin strips; add them to the bowl with the tomatoes.
• Add the arugula and the Italian salad dressing to the bowl and toss lightly to combine. Set the salad aside until serving.

To Serve:

• Slice the rested steak thinly against the grain.
• Divide the polenta fries, sliced steak, and garden salad among plates and serve immediately.