Flank Steak with Rosemary-Merlot Sauce Recipe

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

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.