Flank Steak With Merlot Mushrooms And Pearl Onions

• 1 1/2 lbs flank steaks
• salt and pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon olive oil
• 2 cups white pearl onions
• 2 cups cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1 cup merlot or 1 cup dry red wine

1. Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
2. While the steak is cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon.
3. Add mushrooms and cook 3 minutes, until mushrooms soften.
4. Add thyme and cook 1 minute, until fragrant.
5. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
6. Serve half of the steak over polenta with the onion-mushroom mixture spooned over top.

flank steaks, salt, garlic, onion powder, olive oil, white pearl onions, cremini mushrooms, thyme, merlot

Taken from www.food.com/recipe/flank-steak-with-merlot-mushrooms-and-pearl-onions-366875 (may not work)