I had seen flank steak on sale at the meat market, so I decided to give it a try. It was such a nice change from our typical chicken dishes! Good stuff!
As far as an update on my weight loss, I am on Week 15 and down 21.75. I have to say that these Cooking Light recipes really make it easy for me to stick to the program. I have yet to have a bad meal and they don't taste light at all!
ROSEMARY-MERLOT FLANK STEAK - (Cooking Light)
3/4 cup low-salt beef broth
3/4 cup Merlot or other dry red wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
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 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 steak.