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.
- 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
Preheat grill or broiler. 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.
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.