• 1 cup finely chopped onion
  • Cooking spray
  • 3/4 cup low-salt beef broth
  • 1 tbsp. tomato paste
  • 3/4 cup merlot or other dry red wine
  • 2 tsps. Dijon mustard
  • 1 tbsp. chopped fresh rosemary
  • Preheat grill or broiler.
  • 1/2 tsp. salt
  • 1/4 tsp. dried Italian seasoning
  • 2 garlic cloves, minced
  • 1-pound flank steak, trimmed


Combine onion, beef broth, wine, rosemary, salt, Italian seasoning and garlic in a large, ziptop 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 the steak.

Makes 4 servings (serving size: 3 oz. steak and 1/4 cup sauce).

Nutrition information per serving: 203 cal, 8.8g fat (3.6 g saturated fat), 23.8g pro., 6.1g carbo., 1.1g fiber, 54mg chol., 445mg sodium.