There's no need to use one of the low-carb ketchups in this marinade. One-fourth cup regular ketchup has 14 grams of carbohydrate, which means that ketchup contributes about 2 grams of carbohydrate per serving in this recipe. The sweetness of the ketchup is balanced by the dry wine, vinegar, and mustard.
Combine first 9 ingredients in a large heavy-duty zip-top plastic bag; add steak, and seal bag. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.
Remove steak from bag, reserving marinade; discard bay leaf. Place marinade in a saucepan. Bring to a boil; remove from heat.
Place steak on grill rack coated with cooking spray; cover and grill 5 minutes on each side or until desired degree of doneness, basting with reserved marinade. Cut steak diagonally across grain into thin slices.
I absolutely loved how tender and juicy the steak turned out. When I bit into my first bite I could taste the wine. It was such a nice marinade for the steak, one I have never tried til now. I think this is very appropriate for a romantic dinner or just a casual bbq. I did alter the directions and did not baste the steak further. I had potato salad, grilled corn on the cob, and avocado tacos with this. Yummo!
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