INGREDIENTS

INSTRUCTIONS

In a medium nonreactive mixing bowl, stir together red wine vinegar, honey
and thyme. Add onion slices to the vinegar mixture. Let stand while
preparing meat, stirring occasionally. Meanwhile, trim fat from the meat;
cut into serving-sized pieces. Sprinkle both sides of steak with cracked
pepper, pressing pepper onto the surface of the meat. In a large nonstick
skillet over medium-high heat, cook steaks for 10 minutes, turning once.
Remove steaks to a plate, reserving drippings in skillet. Add the onion
mixture to the drippings in the skillet. Cook over medium heat for 3 to 4
minutes or until onions are just crisp-tender, stirring occasionally.
Return steaks and any meat juices that accumulated on the plate to the
skillet. Reduce heat to medium-low. Cook, uncovered, 3 to 4 minutes or
until steak is desired doneness and liquid is slightly reduced,
occasionally spooning the cooking liquid over the steaks. To serve,
transfer steaks to serving plates. Stir snipped parsley into onion mixture.
Spoon the onion mixture over the steaks.
Per serving: 273 calories, 10 grams fat.

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