Best Rosemary Merlot Flank Steak Recipes

Rosemary - Merlot Flank Steak image

Provided by Derf2440

Categories Canadian

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup finely chopped onion
3/4 cup low sodium beef broth
3/4 cup merlot or 3/4 cup dry red wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 cloves garlic, smashed
1 lb flank steak, trimmed
cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard

Steps:

Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
Add steak, seal bag.
Marinate in refrigerator 20 minutes, turning once.
(can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each 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 the steak.

ROSEMARY-MERLOT FLANK STEAK image

Categories Beef

Number Of Ingredients 11

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

Steps:

Preheat grill or broiler. Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each 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. Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup sauce) NUTRITION PER SERVING CALORIES 203(39% from fat); FAT 8.8g (sat 3.6g,mono 3.5g,poly 0.5g); PROTEIN 23.8g; CHOLESTEROL 54mg; CALCIUM 32mg; SODIUM 445mg; FIBER 1.1g; IRON 2.7mg; CARBOHYDRATE 6.1g

ROSEMARY MERLOT FLANK STEAK image

Categories Beef

Number Of Ingredients 11

1 cup finely chopped onion
1 cup fat-free less sodium beef broth
1/2-3/4 cup merlot or red cooking wine
less than a teaspoon of dried rosemary
1/2 teasp salt
1/4 teasp italian seasonings
one teasp crushed garlic ( 2 cloves minced)
one lb. flank steak trimmed
SAUCE:
one tablsp tomato paste
2 teasp dijon mustard

Steps:

preheat grill or broiler mix first seven ingreds in a plastic bag add steak and marinate for 20 mins. remove steak from bag and put in pot with mustard and tomato paste whisk ingreds. in pot and boil down to a cup ( about 7 mins) strain sauce to remove onions put steak on grill or broiler pan covered with pam cook 7 and a 1/2 mins on a side let stand 5 mins cut diagonally across the grain