How to make it

  • Whisk together marinade ingredients; place steak tips in plastic zipper-type bag. Pour marinade into bag over steak and toss to coat. (I usually double-bag when marinating meats in plastic bags) Refrigerate for at least 1 hours or overnight.
  • Combine gremolata ingredients; set aside (can be made ahead and refrigerated)
  • Remove meat from bag, shaking off excess marinade. Pat dry with paper towels and let come to room temperature.
  • Meanwhile, heat 1 Tbsp oil over medium - high heat; brown steak three minutes, then flip over and brown an additional three minutes. Cover with sliced onions and sprinkle with chopped garlic. Reduce heat and cover pan for five minutes, then remove lid and stir meat and onions together.
  • Increase heat and add 1/2 red wine to deglaze the pan. Cook until nearly evaporated, then add parsley, salt & pepper and butter.
  • Top steak and onions with gremolata when serving.

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