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.
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
1 tablespoon tomato paste
2 teaspoons Dijon mustard
How to Make It
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.
I marinated the meat for two hours and it was very flavorful and tender. The sauce however, needed a lot of help. It was extremely bright. I added 1 teaspoon of honey, then 2 teapsoons of backstrap molasses and it still was slightly bright. I also added a few shots of tabasco sauce and it turned out OK in the end.
When I saw this recipe with 5 stars, I was so eager to try it. So disappointed. The taste of the steak was so bland. The sauce was tasteless. When I put more salt and pepper, it was just tasted salt water. The whole recipe was very disappointed.
This recipe was delicious, easy, and flavorful. Despite its simplicity, it would be a standout for company. I like strong flavors so used more herbs: 3/4 tsp. each dried basil and oregano, plus the 1 tsp. dried rosemary. Served with roasted potatoes and a spinach salad, and drank more wine with dinner.
This made a great dinner. I marinated the steak for about 3hrs. I think less time may've been fine, but I happened to have the time to spare. When I cook this again, I'll leave the steak on the grill for a little extra time. Six minutes per side was a little rarer than I prefer, but it was tasty and tender nonetheless. The sauce is incredible -- as is the potato recipe that accompanies this recipe in the same issue.
This recipe is in my regular rotation as we adore the sauce. If I make this in the winter, I broil the steak instead of grilling it. It goes very well with roasted potato wedges (toss with olive oil, kosher salt & pepper) & steamed broccoli (or grilled zucchini in the summer).
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