Wednesday, April 4, 2007

Rosemary-Merlot Flank Steak

Rosemary-Merlot Flank Steak

(I talked about this recipe here)

1 cup onion, finely chopped
3/4 cup beef broth
3/4 cup Merlot (or other dry red wine)
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
2 garlic cloves, minced
1 pound flank steak, trimmed
1 tablespoon tomato paste
2 teaspoons Dijon mustard

Combine onion, broth, wine, rosemary, salt, Italian seasoning, and garlic in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.

Heat grill. Grill steak 6 minutes per 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.

makes 4 servings; 6 HUs per serving.
source: Cooking Light

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