Rosemary-Merlot Flank Steak

Cookinglight.com


Ingredients:

4 cups finely chopped onion
3 cups low-salt beef broth
3 cups Merlot or other dry red wine
4 Tablespoons chopped fresh rosemary
2 teaspoons salt
1 teaspoon dried Italian seasoning
8 garlic cloves, minced
1 (1lb.) flank steak, trimmed
Cooking spray
4 Tablespoons tomato paste
8 teaspoons Dijon mustard

Preparation:

Preheat grill or broiler.

Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator for 20 minutes, turning once. Remove steak from bag, reserving marinade.

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.

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. Makes 8 servings.

**NOTE** If you don’t have dried Italian seasoning on hand, use ¼ teaspoon dried basil and ¼ teaspoon dried oregano. You can also substitute 1 Tablespoon dried rosemary for the fresh. Prepare marinade up to a day in advance, and store in an airtight container in the refrigerator.