Shelly's Recipe

ROSEMARY MERLOT FLANK STEAK

Category: Beef Steaks

1 cup finely chopped onions
3/4 cup beef broth
3/4 cup merlot or other red wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon italian seasoning
2 cloves minced garlic
1 lb flank steaks
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 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. Serves 4