1. Bring 3 quarts of water to a full rolling boil.
2. Combine 1 quart of cool tap water and 1 package of Pioneer® Brown Gravy Mix in a separate container. Mix with a wire whisk until lump-free.
3. Pour Gravy Mix into boiling water. Stir until gravy returns to a boil. Simmer for 1 minute while stirring constantly. Remove from heat and stir in thyme, pepper and garlic powder. Maintain internal gravy temperature at 165°F during service.
4. Working in batches, heat a few teaspoons of olive oil in large skillet over medium-high heat. Pat steaks dry with paper towels and season with salt and pepper. Cook steaks for 4-5 minutes per side, until internal temperature reaches 145°F for medium, or until desired internal temperature is reached. Allow to rest 5 minutes. Repeat with remaining oil and steaks.
5. Pour roughly 1 cup of polenta onto each plate. Top with 4 oz. of Brussels sprouts, 1 steak and 1/4 cup of gravy. Garnish with parsley and serve.