Wine-Marinated Flank Steak

To prepare steak, combine red wine, garlic, shallots, thyme, green peppercorn and red wine vinegar in shallow baking dish.

Score flank steak lighlty in a criss-cross pattern on both sides and season well with pepper. Marinate steaks for at least an hour; overnight is ideal.

Preheat grill to high. Remove steak from marinade, pat dry, and season both sides generously with coarse salt.

Grill each side for 3-4 minutes, remove from heat, and let rest for at least 5 minutes. When rested cut steaks against the grain into four equal pieces. If desired, carve each portion against the grain into thinner slices.

Pour marinade and beef stock into a large wide saucepan and bring to simmer.

Reduce volume by half; liquid should be about sauce consistency. Reduce heat to low and gently swirl in 2 tbsp cold butter, one piece at a time. Adjust seasoning with salt and pepper to taste.

For caramelized onions trim top and root end of onions; peel papery skin off.

Cut each onion in half, going from top to root end. Place onion flat side down and make an angled cut to remove the core. Thinly slice along grain.

Add 1 tbsp butter and 1 tbsp olive oil to medium sized, heavy bottom pot and bring to medium high heat.

When butter is melted, add onions, pancetta, salt, and bay leaf. Stir occasionally over medium high heat, until onions soften and start to colour, about 8-10 minutes.

Lower heat slightly and stir more frequently as onions darken to prevent burning. Onions are done when very soft and dark golden brown. Remove form heat and keep warm.

Preheat oven to 475.

Toss sliced potatoes and onions in 3 tbsp olive oil and spread out in oven proof dish or baking tray. Add thyme and season generoulsy with salt and pepper.

Roast, turning slices over if necessary, in hot oven until golden, about 10-12 minutes. Remove from heat and keep warm.

For salad, lightly toss arugula with olive oil and balsamic vinegar, seasoning to taste with salt and pepper.