For Onion Compote:
4 Large yellow onions, halved and sliced 1/8 inch thick
½ C golden raisins
1 large red bell pepper, roasted, deskinned, deseeded, and medium diced
2 T freshly chopped Italian parsley
Salt and Pepper
1 T Balsamic vinegar
Grapeseed oil, as needed

Directions:

1. A day ahead, marinate the flank steak in a shallow pan with the wine, garlic, thyme, and olive oil. Also, season generously with salt and pepper.

2. You can also make the onion compote ahead (up to 3 days). To start the compote, heat a Medium size sautoir over high heat. Add a little grapeseed oil, and when it begins to smoke, add onions. Stirring frequently, turn heat to medium when onions start to brown. When onions are a deep brown, add vinegar and let cook one minute. Season with salt and pepper.

3. Barely cover onions with water. Add raisins and bell pepper. Simmer for fifteen minutes. Add parsley and toasted pine nuts. Serve over flank steak slightly warmed.

4. Remove flank steak and let sit until room temperature, reserving the garlic and thyme. Take out of marinade and pat dry. Season generously with salt and pepper.

5. Preheat oven to 350º. Heat a large skillet over high heat, add grapeseed oil. Cook flank on both sides until deep golden brown. Add butter, garlic and thyme. Flip flank over and cook an additional minute. Roast in oven for 10-15 minutes depending on size and desired doneness. Let rest for 10 minutes. Slice thin, serve warm compote over top, and eat with ZD Napa Valley Cabernet!

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