Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

• Cooking spray
• 2 flank steaks, about 1 pound each
• Salt
• Freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
• 1 tablespoon olive oil
• 2 cups frozen or jarred pearl onions
• 2 cups cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1 cup Merlot or dry red wine

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

cooking spray, flank steaks, salt, freshly ground black pepper, garlic, onion powder, polenta, olive oil, onions, cremini mushrooms, thyme, merlot

Taken from www.foodnetwork.com/recipes/robin-miller/flank-steak-with-merlot-mushrooms-and-pearl-onions-over-toasted-polenta-recipe.html (may not work)