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Rosemary-Merlot Flank Steak Recipe

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This recipe for Rosemary-Merlot Flank Steak is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. finely chopped onion
¾ c. low-sodium beef broth
¾ c. Merlot or other dry red wine
1 T. chopped fresh rosemary
½ tsp. salt
¼ tsp. dried Italian seasoning
2 garlic cloves, minced
1 (1-lb) flank steak, trimmed
Cooking spray
1 T. tomato paste
2 tsp. Dijon mustard
Directions:
Directions:
1. Prepare grill or preheat 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 the 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; stir with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve sauce with steak.
Number Of Servings:
Number Of Servings:
4

 

 

 

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