Trim fat from steak.
Cut steak lengthwise in half and then crosswise into 1/2 inch thick strips.
In medium bowl, combine beef, parsley, garlic and pepper; toss to coat.
Set aside.
Cut onion into 1/4 inch thick slices; separate into rings.
In lg.nonstick skillet, heat oil over medium-high heat until hot.
Add onion; cook and stir 3 - 5 minutes or until crisptender.
Remove to serving platter; keep warm.
In same skillet, add beef and stir fry 2 minutes or until outside surface is no longer pink.
Season with salt, if desired.
Place beef on top of onion.
Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly.
Pour sauce over beef and onions.
Serve with potatoes.Cook's Tip: To steam new potatoes, place steamer basket in 1/2 inch water (water should not touch bottom of basket.) Place 10 - 12 new potatoes (about 11/2 lbs.) in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 18 - 22 minutes or until tender.