Flank Steak With Caramelized Onions And Balsamic Glaze

• 2/3 cup balsamic vinegar
• 1 tablespoon olive oil
• 6 cups vertically sliced onion (about 1 1/2 pounds)
• 1/2 teaspoon salt, divided
• 1 (1-pound) flank steak, trimmed
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• Cooking spray

1. Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; saute 18 minutes or until onions are golden brown. Remove from heat.
3. Preheat broiler.
4. Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
5. Wine note: Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. One variety stands up especially well to vinegar: syrah (also known as shiraz). There are many great syrah/shirazes available. Try Geyser Peak Winery's shiraz from California, which is dense and lipsmacking--a steal at $ -Karen MacNeil

balsamic vinegar, olive oil, onion, salt, flank steak, freshly ground black pepper, thyme, cooking spray

Taken from www.myrecipes.com/recipe/flank-steak-with-caramelized-onions-balsamic-glaze (may not work)