Rosemary Merlot Flank Steak

By tulawdog

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

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.