Rosemary-Merlot Flank Steak1 c finely chopped onion3/4 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. |