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.