ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rosemary-Merlot Flank Steak

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 3 ounces steak and 1/4 cup sauce)
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.

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

Nutrition 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

How to Make It

  1. Preheat grill or 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 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, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak.