1 lean flank steak (1/2 lbs.)
3/4 c. rose wine
1 tsp. coarsely ground black pepper
1/2 tsp. salt
1/4 tsp. dried rosemary, crushed
1 med. onion, sliced
Vegetable cooking spray

Trim any excess fat from the steak and pierce the steak with a fork throughout so the marinade can get into the fibers.

Combine next 6 ingredients in a plastic bag large enough to hold the steak lying flat. Mix ingredients well and add the steak, coating on both sides. Seal bag and place in refrigerator for 8 hours, turning bag occasionally.

Remove meat from marinade and either grill or broil to desired doneness. Cut meat across the grain into thin slices for serving.

While steak is cooking, pour the marinade into a large skillet and bring to a boil. Cook 5 minutes or until liquid evaporates, stirring occasionally. Serve onions with the steak. (Option: Add sliced mushrooms to the marinade at the beginning of the cooking process.)