Mustard-Peppercorn Flank Steak

• 2 tablespoons peppercorns, medley crushed
• 1 teaspoon salt
• 34 teaspoon crushed dried rosemary
• 1 (1 1/2 lb) flank steaks
• 2 tablespoons butter
• 1 onion, halved and thinly sliced (about 1 cup)
• 2 tablespoons balsamic vinegar
• 2 tablespoons whole grain mustard

1. Combine peppercorns, salt and rosemary.
2. Rub both sides of steak with peppercorn mixture.
3. In large nonstick skillet, melt 1 Tbsp butter over medium heat.
4. Add steak; cook until browned, about 7 minutes.
5. Turn.
6. Add onions to pan around steak; cook until meat and onions are browned, about 7 minutes.
7. Tranfer meat to platter.
8. To onions in skillet, add 1/3 cup water, vinegar and mustard.
9. Cook over medium heat, scraping up any brown bits.
10. Bring just to boil; cook, stirring occasionally, until slightly thickened.
11. Stir in remaining butter.
12. Pour over steak.

peppercorns, salt, rosemary, flank steaks, butter, onion, balsamic vinegar, whole grain mustard

Taken from www.food.com/recipe/mustard-peppercorn-flank-steak-223702 (may not work)