Flank Steak in Zinfandel Marinade with Sautéed Shiitakes from Lighter, Quicker, Better: Cooking for

Ingredients

• 1 piece orange zest (2×½ inch)
• 6 garlic cloves, halved
• 6 juniper berries
• 1 cup full-flavored California Zinfandel wine
• Thyme sprigs, for garnish
• 6 ounces shiitake mushrooms, stems removed
• 1 tablespoon finely chopped parsley
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 1 bay leaf
• 1 piece flank steak, well trimmed (about 1¼ pounds)
• 1 thyme sprig
• 1 thick slice onion