Rosemary-Merlot Flank Steak

1 c finely chopped onion
3/4 c low-salt beef broth
3/4 c Merlot or other dry red wine
1 Tbsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp dried italian seasoning
2 garlic cloves, minced
1 lb flank steak, trimmed
1 Tbsp tomato paste
2 Tbsp Dijon mustard

Combine first 7 ingredients in a large zip top bag. Add steak, seal. Marinate for 20 mins, turning once. Remove steak from bag and reserve marinade.

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 mins).

To Freeze: Freeze steak and sauce separately.

To Reheat: BBQ or Broil steak until cooked to your preference. Heat sauce and serve over sliced steak.