Chile-Rubbed Flank Steak With White Polenta

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One 1 3/4-pound flank steak

4 garlic cloves, minced

3 Thai bird chiles, minced

1/4 cup extra-virgin olive oil

3 1/2 cups chicken stock or low-sodium broth

1 cup white polenta or stone-ground white cornmeal (5 1/2 ounces)

Salt and freshly ground pepper

1/4 cup mascarpone

1/4 cup freshly grated Parmesan cheese

Aged balsamic vinegar, for serving

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