Wash and dry produce.

Heat a small pot over medium heat and add polenta, stock concentrate, and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher until mostly smooth, 30-60 seconds.

Whisk in cream cheese, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); cook, whisking occasionally, until thickened, 3-4 minutes.

Turn off heat. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.

Pat steak* very dry with paper towels; rub all over with Italian herb paste, a pinch of salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. TIP: Reduce heat to medium if steak is browning too quickly.

Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.

While steak cooks, halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop parsley.

Heat a drizzle of olive oil in pan used for steak over medium heat. Add onion, bell pepper, salt, and pepper. Cook, stirring, until lightly browned and slightly softened, 4-5 minutes.

Add marinara, garlic powder, and ¼ cup water (½ cup for 4 servings); cook until sauce has thickened, 30-60 seconds. Stir in half the parsley; season with salt and pepper.

Thinly slice steak against the grain.

Divide onion and bell pepper ragù and polenta between plates. Top ragù with steak and remaining parsley. Top polenta with remaining Parmesan. Serve.