Rosemary-Merlot Flank Steak
photo by Boomette
- Ready In:
- 37mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml finely chopped onion
- 177.44 ml beef broth
- 177.44 ml merlot or 177.44 ml other red wine
- 14.79 ml chopped fresh rosemary
- 2.46 ml salt
- 1.23 ml italian seasoning
- 2 clove minced garlic
- 453.59 g flank steak
- 14.79 ml tomato paste
- 9.85 ml Dijon mustard
directions
- Combine onion, broth, wine, rosemary, salt, italian seasoning and garlic in a large zip top plastic bag.
- Add steak and let it marinate in the fridge for 20 minutes, turning the bag once.
- Then remove steak and reserve the marinade.
- Place steak on preheated grill or under the broiler.
- Cook 6 minutes on each side or until desired amount of doneness.
- Let stand 5 minutes, and slice steak diagonally across the grain.
- While the steak cooks, combine the reserved marinade, tomato paste and mustard over medium-high heat, stirring constantly.
- Bring to a boil and cook until reduced to 1 cup (about 7 minutes).
- Serve sauce with steak, or pour over the slices before serving.
- ENJOY!
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RECIPE SUBMITTED BY
Bekah
United States