Rosemary Merlot Flank Steak

MAKES: 4 servings
CRISPY RATING: Wow! Very flavorful and tender


  • 1 Cup Finely Chopped Onion
  • 3/4 Cup Beef Broth
  • 3/4 Cup Dry Red Wine, Merlot
  • 1 Tablespoon Chopped Fresh Rosemary
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Dried Italian Seasoning
  • 2 Garlic Cloves, minced
  • 1 Pound Flank Steak, trimmed
  • 1 Tablespoon Tomato Paste
  • 2 Teaspoons Dijon Mustard

1. Preheat grill or broiler.

2. 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.

3. 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.

4. 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.

MY NOTES AND THOUGHTS: Easy, easy, and flank steak really satisfies that "must have MEAT" feeling you get now and then. :)

This recipe is from the Cooking Light, the September 2003 issue.

From MC - Per Serving: 266 Calories; 12g Fat (46.4% calories from fat); 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 679mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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