TGIF! We have finally hit our 6th and LAST weekend of travel. I’m already looking forward to driving home next Friday after work! It doesn’t mean our wedding season is slowing down (which is fine by me because we have some great couples this fall), but it does mean I’ll have a Friday evening to cook.
While it’s not the full day off I’m coveting (I have a serious baking craving brewing), it still means I can slow down and take a little more time in the kitchen. It’s a slight break. And it’s one of the best parts of our weekend when we’re in season. And a meal like this is the perfect thing to make us kick back and say “Ah!!!”
Seriously, who doesn’t love beef soaked in red wine?
Red Wine and Rosemary Marinated Beef
Slightly adapted from Cooking Light’s Rosemary-Merlot Flank Steak
1 medium onion
2 garlic cloves
½ tsp salt
1 tsp dried rosemary
⅛ tsp dried basil
⅛ tsp dried oregano
¾ cup beef broth
1 cup red wine
1lb of beef (See notes below)
1 Tbsp tomato paste
2 tsp Dijon mustard
Finely chop onion and mince garlic. Place both in a zip-top plastic bag. Add salt, rosemary, basil, oregano, red wine and beef broth. Add beef to bag and marinate in fridge overnight.
Remove beef from bag and set aside. Combine marinade, tomato paste and mustard in a small saucepan, stirring well with a whisk. Bring to a boil and cook over moderately high heat until reduced to 1 cup, about 20 minutes.
Meanwhile, cook the beef on the grill, under the broiler or just sear it in a pan until desired doneness. Let the beef rest for 5 minutes and then thinly slice. Divide the beef and top with the sauce.
Serve with: steamed green beans and a loaf of artisan bread (with olive oil and balsamic vinegar on the side for dipping)
Notes: This recipe, like many I see in Cooking Light, calls for a flank steak. That’s rarely what we use (like once in the past 5 years we purchased an actual flank steak). Usually we’ll grab a top sirloin steak for these kinds of recipes. The week I made this, a few individual cuts of beef looked better. Feel free to look through the meat case and see what looks fresh and lean.