Flank Steak over Corn-Kernel Polenta

1 . Stage

In a medium saucepan, bring the water, 1 3/4 teaspoons of the salt and 1/2 teaspoon of the thyme to a boil. Stir in the corn and cook until tender, 5 minutes for fresh, 1 minute for frozen. Add the cornmeal in a slow stream, whisking. Reduce the heat and simmer, stirring frequently, until very thick, about 20 minutes. Remove from the heat. Stir in the butter.

2 . Stage

In a large frying pan, heat the oil over moderate heat. Sprinkle the steak with the remaining 1/2 teaspoon salt and the pepper. Add the meat to the pan and cook for 5 minutes. Turn and cook to your taste, about 5 minutes longer for medium rare, depending on the thickness. Remove.

3 . Stage

Reduce the heat to moderately low. Add the garlic to the pan and cook, stirring, for 30 seconds. Add the remaining 1/4 teaspoon thyme, the wine and the brandy and stir to dislodge any brown bits that cling to the bottom of the pan. Boil until reduced to approximately 1/4 cup, 3 to 4 minutes. Slice the steak across the grain and on the diagonal. Serve the steak over a bed of corn polenta, with the sauce drizzled over all.

4 . Stage

Wine Recommendation: Cabernet Sauvignon goes well with red meat, which tames the tannic wine. One from Napa Valley is just the ticket here.