Have your butcher butterfly the steak to a 1 inch thickness.
Season steak on both sides with cracked black pepper and sea salt. Place steak and onions in a ziploc bag or stainless steel pan and pour over enough wine to almost cover; cover, chill, and marinate overnight. Remove meat from marinade. Sprinkle with garlic powder and grill over hot charcoal to desired doneness.
Heat the marinating onions in wine. Bring to a boil, reduce heat and simmer for 10 minutes with parsley, and crushed garlic. Remove from heat and stir in butter. Serve steak topped with onions and drizzled with sauce.
Makes 3 to 4 servings.
Submitted by: CM
