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)
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
1 tablespoon tomato paste
2 teaspoons Dijon mustard
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.
CALORIES 203 (39% from fat); FAT 8.8g (sat 3.6g,mono 3.5g,poly 0.5g); IRON 2.7mg; CHOLESTEROL 54mg; CALCIUM 32mg; CARBOHYDRATE 6.1g; SODIUM 445mg; PROTEIN 23.8g; FIBER 1.1g