Rosemary-Merlot Flank Steak

A quick and easy marinade that turns into a homemade steak sauce. Fabu!

Rosemary-Merlot Flank Steak

1 medium onion, finely chopped
1 cup beef broth
1/2 cup merlot
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1/2 tsp kosher salt
1/4 tsp italian seasoning
2 garlic cloves, minced
1 flank steak

2 tsp dijon mustard
1 tbsp tomato paste

Combine the first 7 ingredients in a large plastic bag. Add flank steak and let marinade in the fridge for 30 mintues.

Remove flank steak from marinade, reserving the liquid. Preheat grill while meat comes to room temperature. Add steak to grill and cook 10 minutes, flipping once halfway thru. Remove steak from grill and let rest under tented foil for 5 minutes. Slice across the grain.

While steak is cooking, combine marinade, tomato paste and mustard in a medium skillet and reduce, stirring occasionally, until thickened into a steak sauce (about 1 cup). Plate steak slices and top with sauce.

I served this with Grilled Potato Chips and fresh steamed broccoli.