Ingredients
-
1 cup finely chopped onion
-
3/4 cup low sodium beef broth
-
3/4 cup merlot or 3/4 cup dry red wine
-
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
-
1/2 teaspoon salt
-
2 cloves garlic, smashed
-
cooking spray
-
1 tablespoon tomato paste
-
2 teaspoons Dijon mustard
-
1/4 teaspoon dried Italian seasoning
-
1 lb flank steak, trimmed
Instructions
- Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
- Add steak, seal bag.
- Marinate in refrigerator 20 minutes, turning once.
- (can be marinated overnight, if desired) Remove steak from bag, reserve 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 the steak.