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Posts: 337
Registered:
February 2004
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Rosemary-Merlot Flank Steak
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Mon, 09 February 2004 01:02
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1 c finely chopped onion
3/4 c low-salt beef broth
3/4 c Merlot or other dry red wine
1 Tbsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp dried italian seasoning
2 garlic cloves, minced
1 lb flank steak, trimmed
1 Tbsp tomato paste
2 Tbsp Dijon mustard
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Combine first 7 ingredients in a large zip top bag. Add steak, seal. Marinate for 20 mins, turning once. Remove steak from bag and reserve marinade.
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 mins).
To Freeze: Freeze steak and sauce separately.
To Reheat: BBQ or Broil steak until cooked to your preference. Heat sauce and serve over sliced steak.
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[Updated on: Mon, 19 July 2004 22:22] by Moderator
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Posts: 213
Registered:
February 2004
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 Re: Rosemary-Merlot Flank Steak
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Mon, 30 August 2004 19:31
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I didn't like this one at all. I hate rosemary and I don't like wine flavor. Definitely not a good combo for me!
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Posts: 52
Location: Snohomish, WA
Registered:
February 2004
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 Re: Rosemary-Merlot Flank Steak
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Tue, 12 July 2005 13:14
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I liked this one. I think with actual flank steak it would be GREAT also. The flavour in flank steak is made fo rthis sort of marinade.
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) 2 Vote(s)
