Steakhouse Steak

1 tbsp. whole black peppercorns
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. thyme
1 lb. flank steak, trimmed

To prepare rub, heat a small skillet over medium heat. Add peppercorns; cook
1 minute or until fragrant. Transfer toasted peppercorns to a spice
grinder; grind until fine. Combine ground peppercorns, salt, mustard,
garlic powder, and thyme in a small bowl. Rub peppercorn mixture evenly
over steak. Let stand for 10 minutes.

Heat a nonstick grill pan over medium-high heat. Coat the flank steak with
cooking spray; grill 7 minutes on each side or until desired degree of
doneness. Let stand 5 minutes before slicing.

Rosemary-Glazed Vidalia Onions:
1 cup dry red wine
2 tbsp. sugar
1 tbsp. chopped fresh or 1 tsp. dried rosemary
1 tbsp. lemon juice
1/8 tsp. cloves
2 medium Vidalia or other sweet onions, unpeeled
2 tsp. olive oil

Combine first 6 ingredients in a small saucepan; bring to a boil. Reduce heat
to medium; cook, uncovered, until reduced to 1/2 cup (about 10 minutes).
Set aside.

Cut the onions lengthwise in half. Place the onions, cut sides down, in a small
baking dish coated with cooking spray. Drizzle olive oil over onions.
Cover onions and bake at 400° for 25 minutes. Uncover and bake 20
minutes. Remove onions from oven. Turn the onions over, and pour the wine
mixture over the onions. Bake for an additional 20 minutes or until the
onions are tender, basting every 5 minutes. Serve onions with wine mixture.

4 servings