Flank Steak with Merlot Mushrooms and Pearl Onions Over Toasted Polenta

Ingredients:

Cooking spray
2 flank steaks, about 1 pound each
Salt and freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
1 tablespoon olive oil
2 cups frozen or jarred pearl onions
2 cups cremini mushrooms, sliced
1 teaspoon dried thyme
1 cup Cru Select French Merlot

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

Serve with Cru Select French Merlot