Article: Rosemary seasons flank steak

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 ...

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