Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Ingredients

• 4 servings pepper black freshly ground
• 2 cups cremini mushrooms sliced
• 1 teaspoon thyme leaves dried
• 2  flank steaks 
• 2 teaspoons garlic powder 
• 1 cup merlot dry red
• 1 tablespoon olive oil 
• 2 teaspoons onion powder 
• 2 cups pearl onions frozen jarred
• 4 servings salt 
• 11 ounce seasoned plain prepared sliced

Equipment

• frying pan
• stove
• grill pan

Directions

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