Garlic Grilled Peppered Steak with Balsamic Sauce

2 lbs Flank steak or tri-tip cut into 8 oz pieces
4 tablespoons black peppercorns slightly cracked
2 tablespoons
salt
3 tablespoons olive oil
1/4 c red onion minced
1 tablespoon garlic minced
1 c Cabernet Sauvignon( the alcohol cooks out completely)
1/2 c balsamic vinegar
2 tablespoons brown sugar

Tenderize meat lightly with a mallet. Dust with pepper and salt. Press salt and pepper into steak with the palm of your hand. Transfer to a baking dish and place in the refrigerator. Marinate 4 hours.
In a medium sauce pan over medium heat add olive oil and onions and lightly saute until onions are carmalized. Add garlic and cook until it begins to brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 30 minutes or until mixture reduces to 3/4 cup.
Place steaks over a hot grill. Cook for 5 minutes and flip cook for 4 minutes. When desired doneness is achieved remove steaks from grill and let rest.
Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created.
Serve over a green salad