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Rosemary Merlot Flank Steak
- 1 cup chopped onion
- 3/4 cup beef broth
- 1 cup red wine
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 minced garlic cloves
- 1 pound flank steak
- 1 tablespoon tomato paste
- 2 teaspoons Dijon mustard
- Directions1. Combine first seven ingredients in plastic bag, add steak and marinate in refrigerator for at least 30 minutes.
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