Rosemary-Merlot Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you don't have dried Italian seasoning on hand, use 1/8 teaspoon dried basil and 1/8 teaspoon dried oregano. You can also substitute 1 teaspoon dried rosemary for the fresh. Prepare marinade up to a day in advance, and store in an airtight container in the refrigerator. Ingredients:
1 cup finely chopped onion |
3/4 cup low-salt beef broth |
3/4 cup merlot or other dry red wine |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon salt |
1/4 teaspoon dried italian seasoning |
2 garlic cloves, minced |
1 (1-pound) flank steak, trimmed |
cooking spray |
1 tablespoon tomato paste |
2 teaspoons dijon mustard |
Directions:
1. Preheat grill or broiler.
2. Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.
3. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.
4. While steak cooks, combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak.
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