Marinate the steak with the olive oil, lemon juice, Worchestershire, 6 cloves smashed garlic, salt & pepper at least 3 hours, overnight is better.
For the polenta, heat the chicken stock in a large saucepan. Add 2 cloves minced garlic and cook on medium-high until stock is boiling.
Reduce the heat to medium-low, slowly whisk in the cornmeal (make sure there are no lumps).
Season with salt and pepper and let simmer for 10 minutes, stirring very frequently.
Turn off the heat, add the Parmesan and butter. Season to taste, set aside.
For the steak, remove from the marinade and sear in 2 T olive oil. Transfer to a different pan and finish in 400F oven (125F for medium-rare).
For the tomatoes, add the tomatoes & onion to the original steak pan, sauté until tomatoes are beginning to blister.
Add 2 cloves minced garlic and basil, sauté for an additional 2 minutes. Season to taste with salt and pepper.
To serve, slice steak and place on top of polenta. Garnish with tomatoes and onions.