Soy Sauce & Rosemary Marinated Flank Steak

1/2 cup gluten free low sodium soy sauce
1/2 dry white wine
1 medium yellow onion, chopped
3 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
4 garlic gloves, minced
1 1 1/2 - 2 pound flank steak

For the steak: Whisk the first six ingredients together in a 13x9x2 inch glass baking dish to blend. Add steak and turn to coat. Cover and refrigerate overnight (at least 6 hours), turning occasionally.

Prepare your barbecue (medium high heat). Drain the steak. Pour the marinade into a small saucepan and boil for one minute. Sprinkle the steak with fresh cracked pepper. Grill to desired doneness, bast with remaining marinade. (I would suggest medium/medium rare). Transfer steak and cover with foil; let stand for 10-15 minutes. Cut steak across the grain and on a slight diagonal into thin slices. Serve warm or at room temperature.