Herb-Infused Merlot Flank Steak with Savory Reduction
Indulge your taste buds with this Herb-Infused Merlot Flank Steak, a delightful dish that brings together the robust flavors of merlot wine, fresh rosemary, and succulent flank steak. This mouthwatering recipe is perfect for a special dinner or a cozy family gathering. Pair it with crispy roast potatoes and vibrant green beans for a complete and satisfying meal. The marinade bathes the steak in aromatic goodness, while the reduced sauce adds an elegant touch to each bite. Treat yourself and your loved ones to a culinary experience that’s simple yet impressive!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Onion
1 cup (finely chopped)
Low sodium beef broth
3/4 cup
Merlot or dry red wine
3/4 cup
Fresh rosemary
1 tablespoon (chopped (or 1 teaspoon dried rosemary))
Salt
1/2 teaspoon
Dried Italian seasoning
1/4 teaspoon
Garlic
2 cloves (smashed)
Flank steak
1 lb (trimmed)
Cooking spray
as needed (for grilling or broiling)
Tomato paste
1 tablespoon
Dijon mustard
2 teaspoons
Instructions
1
Preheat the grill or broiler to high heat. In a large zip-lock plastic bag, combine the finely chopped onion, low sodium beef broth, merlot, chopped fresh rosemary (or dried rosemary), salt, dried Italian seasoning, and smashed garlic cloves.
2
Add the trimmed flank steak to the bag, ensuring it is fully immersed in the marinade. Seal the bag and marinate in the refrigerator for 30 minutes, turning once to ensure even flavor absorption. For best results, marinate overnight.
3
After marination, remove the steak from the bag, reserving the marinade for the sauce. Place the steak on a grill rack or broiler pan that has been coated with cooking spray.
4
Cook the steak for approximately 6 minutes on each side or until it reaches your desired level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
5
While the steak is resting, take the reserved marinade and combine it in a medium saucepan with the tomato paste and Dijon mustard over medium-high heat. Whisk well to combine.
6
Bring the sauce to a boil and let it reduce until it thickens to about 1 cup, stirring occasionally, which should take around 7 minutes.
7
Slice the rested steak diagonally across the grain into thin strips. Serve the slices warm with the savory sauce drizzled over the top, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Merlot Flank Steak?
It is a flavorful dish featuring flank steak marinated in a mixture of merlot wine, fresh rosemary, and aromatics, served with a savory reduction sauce.
What type of wine is recommended for this recipe?
The recipe suggests using Merlot or any dry red wine.
How long should the flank steak marinate?
The steak should marinate for at least 30 minutes in the refrigerator, but for best results, it can be marinated overnight.
What is the first step in preparing the marinade?
In a large zip-lock plastic bag, combine the finely chopped onion, low sodium beef broth, merlot, rosemary, salt, Italian seasoning, and smashed garlic cloves.
How should I cook the steak?
You should cook the steak on a grill rack or broiler pan over high heat.
How long does it take to cook the flank steak?
It takes approximately 6 minutes per side, or until it reaches your desired level of doneness.
Should I let the steak rest after cooking?
Yes, you should let the steak rest on a cutting board for 5 minutes to allow the juices to redistribute.
How is the savory reduction sauce made?
The sauce is made by combining the reserved marinade with tomato paste and Dijon mustard in a saucepan and boiling it until it thickens.
How much should the sauce reduce?
The sauce should reduce until it thickens to about 1 cup, which takes about 7 minutes.
How should the flank steak be sliced?
The steak should be sliced diagonally across the grain into thin strips.
What are some suggested side dishes for this meal?
It pairs well with crispy roast potatoes and vibrant green beans.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 1 tablespoon of fresh rosemary with 1 teaspoon of dried rosemary.
What type of beef broth is best for this recipe?
Low sodium beef broth is recommended.
How many garlic cloves are used?
The recipe calls for 2 cloves of garlic, smashed.
Do I need to grease the grill?
Yes, the grill rack or broiler pan should be coated with cooking spray.
What is the purpose of the tomato paste in the sauce?
The tomato paste helps thicken the reduction and adds to the savory flavor profile.
How many ingredients are in this recipe?
There are 11 ingredients total in this recipe.
What is the weight of the steak required?
The recipe requires 1 lb of trimmed flank steak.
Is this recipe considered difficult?
No, the description mentions that the culinary experience is simple yet impressive.
What type of cuisine is this dish associated with?
Based on the tags, it is associated with Canadian cuisine.
Can the marinade be reused?
The marinade is reserved and boiled to create the reduction sauce, making it safe to consume after it has been cooked thoroughly.
How much Dijon mustard is needed?
The recipe calls for 2 teaspoons of Dijon mustard.
Should the onion be prepared in a specific way?
Yes, the onion should be finely chopped.
What is the purpose of turning the bag during marination?
Turning the bag ensures even flavor absorption for the meat.
How much salt is used in the marinade?
The recipe uses 1/2 teaspoon of salt.
What heat setting is used for reducing the sauce?
The sauce is reduced over medium-high heat.
Is this recipe good for family gatherings?
Yes, it is described as perfect for a special dinner or a cozy family gathering.
How much beef broth is included?
The recipe uses 3/4 cup of low sodium beef broth.
What is the amount of Merlot used?
The recipe uses 3/4 cup of Merlot or dry red wine.
What tool is used to mix the sauce?
A whisk is recommended to combine the marinade, tomato paste, and Dijon mustard.