Rosemary-Merlot Flank Steak

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1 cup finely chopped onion

3/4 cup low-salt beef broth

3/4 cup Merlot or other dry red wine

1 tablespoon chopped fresh rosemary

1/2 teaspoon salt

1/4 teaspoon dried Italian seasoning

2 garlic cloves, minced

1 (1-pound) flank steak, trimmed

Cooking spray

1 tablespoon tomato paste

2 teaspoons Dijon mustard

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