ROSEMARY-MERLOT FLANK STEAK
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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)
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
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard
DIRECTIONS:
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
Cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard
DIRECTIONS:
Preheat grill or broiler.
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.
Nutritional Information:
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.
Nutritional Information:
Calories: 203 (39% from fat), Fat: 8.8g (sat 3.6g,mono 3.5g,poly 0.5g) Protein: 23.8g, Carbohydrate: 6.1g, Fiber: 1.1g, Cholesterol: 54mg, Iron: 2.7mg, Sodium: 445mg, Calcium: 32mg
4 comments:
Oh this looks so good and so flavorful!!
This looks so delicious! I love flank steak. Congrats on your weight loss!
I bet the beef tasted incredible with the merlot. I love healthy food that doesn't taste light too ;). I've yet to be disappointed with Cooking Light.
Wow, I bet the sauce packs a huge punch of flavor, I love merlot. I will have to try it! Looks fabulous!
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