flank steak with savory sauce over polenta

• 2 tablespoons oil
• 2 tablespoons butter
• 1 12 lbs flank steaks
• 2 teaspoons garlic
• 1 cup white wine
• 12 cup brandy
• 14 teaspoon fresh thyme
• 12 teaspoon dried thyme
• 2 cups frozen corn kernels
• 5 12 cups water
• 1 34 teaspoons salt
• 1 13 cups coarse cornmeal

1. For polenta: in saucepan heat water, salt, and dried thyme, bringing to a boil add corn kernels and boil 1 minute whisk in cornmeal slowly (in a steady stream).
2. Reduce heat to a simmer.
3. Stir often for 20 minutes.
4. Remove from heat and stir in butter.
5. For steak: while polenta is cooking, heat oil over med- high heat.
6. Salt and pepper the flank steak.
7. Cook to taste and remove.
8. Reduce heat to med- low.
9. Add garlic, stirring for 30 sec and wine, brandy, and thyme, deglazing pan.
10. Boil until liquid is reduced to 1/4 cup.
11. Slice steak, place on polenta, and drizzle with sauce.

oil, butter, flank steaks, garlic, white wine, brandy, thyme, thyme, corn, water, salt, coarse cornmeal

Taken from www.food.com/recipe/flank-steak-with-savory-sauce-over-polenta-73556 (may not work)