Rosemary-Merlot Flank Steak

Rosemary-Merlot Flank Steak Recipe
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 3 ounces steak and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 203
Caloriesfromfat 39 %
Fat 8.8 g
Satfat 3.6 g
Monofat 3.5 g
Polyfat 0.5 g
Protein 23.8 g
Carbohydrate 6.1 g
Fiber 1.1 g
Cholesterol 54 mg
Iron 2.7 mg
Sodium 445 mg
Calcium 32 mg

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

Preparation

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.

Note:

September 2003
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