Flank Steak

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


1 cup finely chopped onion
¾ cup low-salt beef broth
¾ cup merlot or other dry red wine
1 tablespoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon dried Italian dressing
2 cloves garlic, minced
1 pound of beef flank steak, trimmed
cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard


Heat grill or broiler. Combine onion, beef broth, wine, Rosemary, salt, Italian seasoning and garlic in a large, zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove beef 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 one cup (about 7 minutes) Serve the sauce with the steak.


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