Rosemary-Merlot Flank Steak

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 39%
  • Fat: 8.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.8g
  • Carbohydrate: 6.1g
  • Fiber: 1.1g
  • Cholesterol: 54mg
  • Iron: 2.7mg
  • Sodium: 445mg
  • Calcium: 32mg

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

  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.
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