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Article: Rosemary seasons flank steak
- Article from:
- Telegraph - Herald (Dubuque)
- Article date:
- September 10, 2003
- Author:
CopyrightCopyright 2003 Telegraph - Herald (Dubuque). Provided by ProQuest LLC. (Hide copyright information)
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For speedy, low-fat suppers, take home versatile flank steak,
Alison Lewis suggests in the "Dinner Tonight" feature of Cooking
Light magazine's September issue.
For this rosemary-seasoned recipe, if you don't have dried Italian
seasoning on hand, use 1/8, teaspoon dried basil and 1/8, teaspoon
dried oregano. You can substitute 1 teaspoon dried rosemary for the
fresh, too. You also can prepare the marinade up to a day in advance,
and store in an airtight container in the refrigerator.
Tasty accompaniments for the steak would be garlic-roasted new
potatoes and a tossed salad.
Rosemary-Merlot Flank Steak
1 cup finely chopped onion
3/4 cup low-salt beef broth
3/4 cup merlot or other dry red ...