3/4 lb. flank steak, trimmed
vegetable oil, for grilling
For the marinade:
1/4 large yellow onion
1/2 tsp. freshly ground black pepper
1 sprig fresh thyme leaves, chopped
1 spring fresh rosemary leaves, chopped
1 clove garlic, minced
1/4 c. vegetable oil
1/2 c. dry red wine
1 Tbsp. soy sauce
1 tsp. Worcestershire sauce
1 bay leaf
Mix all of the marinade ingredients together in a heavy, self-sealing plastic bag. Add the flank steak and refrigerate for four hours or overnight.
Preheat a grill pan over medium-high heat until the rim of the pan is hot to the touch. Brush the grill generously with vegetable oil and allow it to heat for another minute.
Place the steak in the pan and cook, turning once, about 4 minutes per side for medium rare. Allow the steak to rest for 5 minutes.
To serve, slice on the bias into thin strips.