Rosemary Merlot Flank Steak
By tulawdog
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Ingredients
- 1 cup chopped onion
- 3/4 cup beef broth
- 1 cup red wine
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 minced garlic cloves
- 1 pound flank steak
- 1 tablespoon tomato paste
- 2 teaspoons Dijon mustard
Details
Preparation
Step 1
1. Combine first seven ingredients in plastic bag, add steak and marinate in refrigerator for at least 30 minutes.
2. Remove steak, reserving marinade. Grill steak for 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes and then slice against grain.
3. While steak cooks, combine leftover marinade, tomato paste and mustard in small pot. Bring to a boil and cook until reduced to one cup, about 7 minutes. Serve sauce over steak.
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