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2 lbs flank steak
1 whole medium yellow onion peeled and thinly sliced
½ oz bay leaf, crushed (2 leaves)
5 oz whole black peppercorn (10 peppercorns)
1 cup red wine
1/3 cup olive oil
1 small bunch flat leaf parsley
1 oz Fresh thyme sprigs (3 or 4 sprigs)
1 pinch coarse kosher salt
1 pinch black pepper