I wasn't introduced to flank steak until a few years ago, but now it is one of my favorites! You can get two 2-pound steaks at Costco for about $12. 1 steak is enough to feed both hubby and I and have plenty of leftovers for cold steak sandwiches or Swedish Steak Hash (YUM)! I came across this recipe last year while combing through some old issues of Cooking Light.
Rosemary Merlot Flank Steak
Adapted from Cooking Light
Ingredients
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 or 1 tsp dried rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
1 tsp minced garlic
1 (1-pound) flank steak, trimmed
Cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard
Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 1 day, turning once.
Remove steak from bag, reserving marinade.
Spray grill-pan with cooking spray and pre-heat over high heat.
Place steak on hot grill pan. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak cooks, strain the reserved marinade and combine with tomato paste and mustard in a medium saucepan over medium-high heat, stirring well with a whisk.
Bring sauce to a boil, reduce to a simmer and cook about 10 minutes.
Serve the sauce with steak.
Steak is 2 points per ounce. Sauce has 3 points in entire recipe, so I don't even bother counting it since I use so little.
Healthy meals to nourish your mind.
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