Rosemary-Merlot Flank Steak
1 cup finely chopped onion
3/4 cup low-salt beef broth
1/4 cup RayLen Merlot
1 Tbsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp dried Italian sea-soning
2 garlic cloves, minced
1 (1 pound) flank steak, trimmed
1 Tbsp tomato paste
Preheat grill or broiler.
Combine first 7 ingredients in a large zip-top bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.
Place steak on grill rack coated in cook-ing spray; cook 6 minutes on each side or until desired degree of doneness.
Let meat rest 5 minutes, then cut across the 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.
Cooking Light September 2003