Rosemary - Merlot Flank Steak

• 1 cup finely chopped onion
• 3/4 cup low sodium beef broth
• 3/4 cup merlot or 3/4 cup dry red wine
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon dried Italian seasoning
• 2 cloves garlic, smashed
• 1 lb flank steak, trimmed
• cooking spray
• 1 tablespoon tomato paste
• 2 teaspoons Dijon mustard

1. Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
2. Add steak, seal bag.
3. Marinate in refrigerator 20 minutes, turning once.
4. (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
5. Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
6. Let stand 5 minutes.
7. Cut steak diagonally across grain into thin slices, keep warm.
8. While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
9. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
10. Serve the sauce with the steak.

onion, beef broth, merlot, rosemary, salt, italian seasoning, garlic, flank steak, cooking spray, tomato paste, mustard

Taken from www.food.com/recipe/rosemary-merlot-flank-steak-73021 (may not work)