Rosemary-Merlot Flank Steak

If you don't have dried Italian seasoning on hand, use 1/8 teaspoon dried basil and 1/8 teaspoon dried oregano. You can also substitute 1 teaspoon dried rosemary for the fresh. Prepare marinade up to a day in advance, and store in an airtight container in the refrigerator.

Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup sauce)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

203 (39% from fat)

Fat:

8.8g (sat 3.6g,mono 3.5g,poly 0.5g)

Protein:

23.8g

Carbohydrate:

6.1g

Fiber:

1.1g

Cholesterol:

54mg

Iron:

2.7mg

Sodium:

445mg

Calcium:

32mg