Grilled Marinated Flank Steaks

Total Time:
5 hr
Prep:
4 hr 30 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 1 (2 to 3 pound) flank steak
  • 1/2 cup dry Sherry or red wine
  • 1/2 cup soy sauce
  • 2 tablespoons Creole seasoning, recipe follows
  • 2 tablespoons minced garlic
  • 2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 1 teaspoon freshly ground black pepper
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance.

Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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4.5 88
This is an awesome marinade!  I have used it for years and it is fabulour!<br /> item not reviewed by moderator and published
Way too salty and I wouldn't use this again. I even used low sodium soy sauce and the saltiness was overwhelming. item not reviewed by moderator and published
This was a wonderful marinade. I used low sodium soy sauce and slightly less salt in the creole seasoning mixture, which seemed to address the too salty complaints written by other reviewers. The flavors really packed a punch and were delicious. I sauteed some mushrooms in olive oil and garlic to go with it, along with some grilled yellow squash, and everything went really well together. I will definitely make this again and was happy/sad that there were no leftovers. item not reviewed by moderator and published
So good! Everyone in the family loved this steak. I served it on focaccia buns with provolone cheese and grilled peppers and onions. Definitely keeping this in my recipe box! item not reviewed by moderator and published
This is a great, we loved it, already used several times... item not reviewed by moderator and published
This marinade has just the right spice, sweet, and savory. We love this steak! item not reviewed by moderator and published
I used low sodium soy sauce and it still was way too salty. item not reviewed by moderator and published
I thought this recipe was okay. I didn't love it, but it wasn't bad. I didn't have the saltiness issues other reviewers had b/c I used low sodium ingredients. I thought the garlic overpowered the marinade. The meat was very tender, but I wouldn't do this one, again. item not reviewed by moderator and published
great basic marinade for any steak. I used it on rib eyes and it was delicious. item not reviewed by moderator and published
Keeper! Easy and very flavorful! I am not a huge steak marinade fan as they also end up being just extra work and don't end up being too flavorful but this was rich and tasty, the perfect match for an inexpensive cut of meat! I didn't read the reviews before but I did go generous on the wine (why not?! and did use low sodium soy sauce as that's what I had. What I ended up with was flavor but not over salty. I am a salt fan though. Thanks Mr. Lagasse! item not reviewed by moderator and published
I took Ulala's advice and cut the Emeril's seasoning to 1 tbsp. and used low sodium soy sauce. This was the BEST flank steak we've ever had and the reduced sauce is amazing and so flavorful with just the right amount of kick. I have never had a bad meal at Emeril's restaurants and I've never made an Emeril's recipe that we didn't absolutely love. Thank you Emeril! item not reviewed by moderator and published
Liked everything about this but thought the salt was too much, especially combined with the soy sauce. item not reviewed by moderator and published
One of our favorites flank recipe. I've been making this since 2009. My kids love it and ask that I make it all the time. I found that 1/4c. of light soy and 1 tbsp. of creole seasoning was enough otherwise it was too salty and too spicy for my kids. item not reviewed by moderator and published
Good marinade but I amended it a bit after reading the reviews. I used 3/4 cup wine, 1/4 cup soy sauce, one T. of creole seasoning and some chopped green onion. Thanks, reviewers, for the heads up on the saltiness if followed to the letter. item not reviewed by moderator and published
This was probably one of the best ways to prepare flank steak that I've come across, and I've made a lot of flank steak! The steak was so tender and flavorful, and got rave reviews from my dinner party guests, as did the sauce. I did cut the amount of salt in the seasoning in half, and used low sodium soy sauce to avoid the over-saltiness described by some reviewers. Also cut the amount of cayenne pepper used so that it wouldn't be too spicy. This also works grilled indoors on a cast iron grill pan, which was how I prepared it. I will definitely be making this recipe again! item not reviewed by moderator and published
Way too salty! ...and I used low-sodium soy sauce. Won't make again. item not reviewed by moderator and published
Did not like the flavor at all. It tasted bitter. item not reviewed by moderator and published
It was preety good i modified it a little. I didnt have onion powder so i left that out and i only used 1/3 cup soy sauce and only half the amount of paprika, but even with the modifications it was amazing i will surly make this again! item not reviewed by moderator and published
Very, very good! I did two steaks and marinated one w/ Sherry and other w/ Red Wine and we decided we liked the one w/ Sherry best (but other was great too. I bought an average bottle of Sherry at liquor store for $6. The reduced marinade was delicious too - ends up being syrupy and condensed so you just a small drip on steak (might be why some complained about salt - don't use too much of the sauce, it's very condensed. We didn't think it was too salty at all - flank steak needs salt. I only marinated for 5 hours, can imagine it's even better the longer it marinates. item not reviewed by moderator and published
I am OBSESSED with this steak! Every time I bring it to a bbq, it's always the talk of the town. In fact, the first time I made this for my boyfriend - which was also one of the first times I cooked for him, about 4 years ago - he said it was the best steak he'd ever had. And his whole family is chock-full of excellent cooks, so this was a huge compliment! I always marinate it overnight - it gives the meat such a wonderful, deep flavor the longer you let it sit. I've made it with both sherry and red wine, and I far prefer the sherry version. I think it's brilliant to use the marinade as a sauce - waste not, want not! Flank steak is a tough cut of meat, which is why it takes on marinades so well. However, you want to be sure not to overcook it, otherwise it will become very tough. I never eat rare meat, but I usually cook this between medium-rare and medium and it's to die for. item not reviewed by moderator and published
This marinade was absolutely delicious and I will definitely make it again! It was kind of salty for my taste (I used low sodium soy sauce, so I think I'll put less salt in Emeril's creole mix next time. item not reviewed by moderator and published
After reading reviews; I decided to double the wine (Dry Cherry and reduce marinating time to (2 hours verses 4 to 12 hours. Remember that Flank Steak is typically ¾ to 1 inch thick and will soak up marinade in a short period of time. For the people who said it was too salty; follow these directions and the steak comes out perfect. The marinade gave the outside a nice juicy gaze that seared the inside of the meat. Therefore; you could taste all of the unique flavors along with the actual flank steak. Good Stuff! item not reviewed by moderator and published
Love this recipe and if I make extra I make sandwiches the next day with crusty italian bread and provolone cheese. I make the creole seasoning in bulk omitting the cayenne pepper. I also substitute the tomato paste with ketchup and sometimes use broth instead of wine. I recommend allowing it to marinate as long as possible. This is a go to when company comes over. item not reviewed by moderator and published
This marinade is so yummy. I used a cheap cute of beef and made kabobs (because it turned out to be sunny and I wanted to grill instead of using the slow cooker for stew). Marinaded the beef for about 7 hours. Heated the marinade and basted the meat and veggies with the it. Also outstanding on flank steak! as this is the second time I've made it. item not reviewed by moderator and published
WOW! Working out of the house gives me time to prepare marinades for our evening dinners. I tried this one yesterday and it was amazing. The marinade itself used a BUNCH of garlic. I thought it was going to be too much, but alas I was wrong. The meat alone (after grilling) was delicious. Coupled with the reduced marainade was even better. It had quite a "kick" to it (much to out 7-year old niece's dismay) but it really added a great taste. I ate it again for lunch and it's just as delicious during round 2. If you aren't a huge "heat" fan, don't use a lot of the sauce. The meat is wonderful on it's own. item not reviewed by moderator and published
As a New Orleanian, I can assure you this is certainly not creole or New Orleans food at all. What it appears to be is a re-cycled recipe for beef jerky marinade. The meat, when cooked to medium rare was succulent and tender when cut across the grain, but the overwhelming flavor was that of slightly upscale beef jerky. Not worth the time of anyone who actually knows how to cook. item not reviewed by moderator and published
My too used low sodium soy sauce and all the flavors worked perfectly, not salty at all. My husband and I loved this recipe. Will definitelly make it again. item not reviewed by moderator and published
Marinated the steak for 24 hrs. We didn't find it salty because I used low sodium soy and kosher salt. I did add 1 more tablespoon of brown sugar so it wouldn't be so spicy. Loved it and will probably use it on other steaks. item not reviewed by moderator and published
I used this recipe hundreds of times in my catering business, and we substituted 2 minced shallots for the creole seasoning...Takes away extra salt and gets rave reviews! One warning, I've tried to make the sauce without marinating the steaks, to have extra on hand. It doesn't work. It must need the drippings from the raw steak to dilute it. It was so salty it was inedible! item not reviewed by moderator and published
This was absolutely declicious. Layered with flavor and my picky kids really loved it! item not reviewed by moderator and published
My guests LOVED this grilled flank steak! Huge hit! I used red wine, here's my modifications: too much salt in the recipe imho, only used maybe a half teaspoon, soy sauce is salty enough, I never use garlic or onion powder so I left those out, I added coffee (yes, coffee) to the marinade. Will make this again! item not reviewed by moderator and published
We grilled the stake on Independence Day! It was amazing. But we must agree with the other reviewers: if you make according to the recipe it's way too salty and way too hot. It can be easily solved by not adding any salt and putting only a third ok half of the black pepper. The meat was great! Wel'll stick to the recipe with alterations we suggested! Bon Appetit!!! item not reviewed by moderator and published
The flank steak came out beautifully, but the BBQ sauce was so salty it made us wince....although the sauce has an incredibly rich, deep flavor that we loved, I would use low-sodium soy sauce next time. It might help also if I had left out the salt when I made the Creole seasoning...I think that when combined with the soy sauce, the salinity just goes sky-high in the dish. item not reviewed by moderator and published
This was fabulous! Everyone loved it! My son who rarely eats anything with spices absolutely loved it. I marinated it for about 5 hours and it was perfect and tender. item not reviewed by moderator and published
Let me just start by saying I didn't have the tomato paste and also used a creole seasoning I already had on hand. Even with these two differences the recipe was fantastic. My two young daughters really loved it which is a statement all by itself. item not reviewed by moderator and published
I've always been scared of flank steak but this recipe was so great and easy. My family can't wait to enjoyed it again. I can't believe the spice mixture. Emeril our taste buds are totally in sync on this one. Thanks. item not reviewed by moderator and published
Although the flavors were nice, my family felt the meat came out too salty. With so much salt in the marinade, it permeated throughout all the meat, not just the surface. If I were to make this again, I would reduce the amount of soy sauce. item not reviewed by moderator and published
I tried this recipe looking for something that was not asian, since my husband doesn't like that flavor. We were Wowed at the great taste of this marinade. Its now a keeper,and saved in my recipe file.thanks Emeril! item not reviewed by moderator and published
Very delicious, and so much flavor going on! The whole family just LOVED this recipe. Thank you again Emeril! item not reviewed by moderator and published
Delicious flank steak! The taste was a little too spicy for my taste but my husband and son loved every bit! I'll be making this one again for sure! item not reviewed by moderator and published
This was such a hit with my family! They talked about it for days. It has definitely been added to my recipe collection and will be a repeat performer for many more family meals. Thank you Emeril! item not reviewed by moderator and published
I loved the cascade of flavors that just come spilling out of this dish. I did try this with a bit of improvision. Instead of grilling, I pan seared this with just a turn of olive oil. It was still great, but the grill would have made it excellent! I would also recommend letting it sit overnight. I put it together in a rush and let it sit four hours minimum. I figure if I loved it the rushed way, it'll be crazy awesome with some time and care. item not reviewed by moderator and published
I only marinated it for the minimum 4 hours and the flavors and tenderness of the beef was fantastic. I would recommend this recipe to anyone that enjoys a good flank steak recipe. We ate it as a sandwich with peppers and onions and also alongside rice and vegetables. It works universally with all different side dishes. item not reviewed by moderator and published
I used low sodium soy sauce and left them marinade for 24 hours. I have made these with so many side dish variations. My favorite is white rice, black beans Cuban Style and sliced tomatoes. They also make for a great twist on Fajitas. My family loves the way they taste. item not reviewed by moderator and published
My family loves this dish. item not reviewed by moderator and published
This is absolutely hands down the best marinade for flank steak! Hats off to Emeril!!! item not reviewed by moderator and published
The marinade worked great with the meat as a marinade. Mind you, I reduced the soy sauce to 1/4 cup. I reduced the marinade and it was so salty I could not use it without adding a full cup of cream! item not reviewed by moderator and published
This marinade was so good...it was salty and i love salty foods. I let it marinade for a few days and was so tender...will make many more times!!! item not reviewed by moderator and published
I think the brown sugar is what makes this marinade so great! I only used a tablespoon of soy sauce, and replaced the tomato paste with 1 tblsp catsup because I refuse to open a can of paste for just 1 tblsp. It was GREAT! item not reviewed by moderator and published
What a marinade! It really kicks your meat up a notch. item not reviewed by moderator and published
This was a great family recipe. My husband and kids loved it. It is easy to make and easier to eat. item not reviewed by moderator and published
The sauce for the marinade was just a bit spicy, but amazing! I didn't want to stop eating it and ended up using the left-overs to make just as amazing salads. item not reviewed by moderator and published
This marinade for flank steak is absolutely melt in your mouth fabulous! Its very easy but tastes like you spent hours in the kitchen. You've got to try this recipe! item not reviewed by moderator and published
Used the grilled steak over salad. It was perfect. item not reviewed by moderator and published
Made this on reco from my sister. What a crowd pleaser. Totally easy and totally tasty! item not reviewed by moderator and published
Fantastic flavor and exceptionally easy. Great for large gatherings. item not reviewed by moderator and published
Very easy, simple to make with outstanding flavor. Great for a summer BBQ with friends. item not reviewed by moderator and published
I never have liked Soy sauce, so I was presently surprised that this recipe turned out so well. The only caution that I would give is to be careful with adding any additional salt. item not reviewed by moderator and published
My husband and I have been in a flank steak rut for a few years. This one has lifted us way out of it. It was fantastic. I did follow a few suggestions. I used low sodium soy sauce, and instead of two tablespoons of creole seasoning, I used one. I then added one tablespoon of Frank's Red Hot. It gave it a nice kick. It's been a little too cold to grill outside so we seared it on a really hot pan to put a nice crust on it and then finished it in the oven. It was truely outstanding. This recipe rocked! item not reviewed by moderator and published
Very good recipe!!! My entire family loved this recipe...even my child who won't eat anything. I made the sauce from the marinade but left it on the side since it has a little kick to it. Very flavorful and delicious. item not reviewed by moderator and published
I have made this recipe for the past 4 years, always at big parties. There is never reason to doubt that it will be a huge success everytime. I suggest marinating the steak for 24 hours as this will tenderize the meat. I used only 1/3 cup low sodium soy sauce and also used more tomato paste and slightly more brown sugar. This has been such a success that each time I use it, before I can finish slicing the steak people are taking it off the plate! item not reviewed by moderator and published
My husband was so crazy about it in fact, that I used this recipe for his surprise 35th birthday party. I, however, think the steaks still need a little more seasoning just before grilling/broiling (a little sprinkle of essence never hurt anybody!), but that's just me. That's what I did and my guests devoured them. item not reviewed by moderator and published
I have tried several different types of marinades for flank steak. This is the best. It as a smoky flavor, a slight hint of sweetness and a little bit of kick if you add a little extra creole seasonsing. My whole family loves it. item not reviewed by moderator and published
This is one of the best flank steak recipes I have used item not reviewed by moderator and published
please let people know that flank steak is very tuff item not reviewed by moderator and published
Easy to put together and very good balance of flavor. item not reviewed by moderator and published
Delicious marinade! But beware, it has a kick! item not reviewed by moderator and published
This marinade brings out the best of the meat. Makes for a good salad using any leftover meat with a spring green mix, blue cheese crumbles, red onion and walnuts with a blue cheese vinegarette dressing. item not reviewed by moderator and published
I have prepared this recipe for approximately 500 people since I first read it about 5 years ago. Everyone that have eaten flank steak perpared this way have raved about hos good it is. I have also used the merinade on pork with similar results. I did use low sodium soy sauce in place of the regular soy (I think the regular soy makes it a little too salty tasting0 item not reviewed by moderator and published
Wonderful recipe and easy! Steak was cooked perfectly as suggested in recipe. Steak was great without the sauce(too salty.) item not reviewed by moderator and published
I was looking for a new marinade. I figured that I'd grab one of Emeril's recipes and give it a try. Made up the marinade and popped in the meat. I only marinaded it for a bit over 4 hours. It's just too soy sauce flavored. All the other ingredients were lost under that flavor. The creole seasoning was great, and I'dd be using that a lot more often, but for my family, this isn't something we are going to repeat. item not reviewed by moderator and published
Certainly not the best I've had. The even amounts of soy and red wine overpower the meat and allow the flavor to be lost. I will continue to look for another recipe for flank. item not reviewed by moderator and published
I had never made an Emeril recipe I liked until now. I had almost given up. This was fabulous! We made fajitas out of this and they were the best fajitas we have ever had. I may become a believer yet... item not reviewed by moderator and published
I love this recipe, but I use the essence on alomst everything. Thank you Emeril item not reviewed by moderator and published
Moist and tender. Very delicious. item not reviewed by moderator and published
Just Great item not reviewed by moderator and published
It was a little more spicy than I expected and much to my liking. I'd check to see if my guests liked spicey foods before I would cook it for guests though. item not reviewed by moderator and published
The best thing about this recipe is we learned how long to cook a flank steak for, the recipe was good as well. item not reviewed by moderator and published
Quick and easy. Leftovers are great on salad. item not reviewed by moderator and published
The flank steak was very good and I will fix it again. However, it was a little salty. Next time I make it I will 1/2 or 1/4 the amount of soy sauce. Before putting it on the grill I sprinkled a few pinches of thyme and rosemary on each side. item not reviewed by moderator and published
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Rave reviews from very discrminating fans! And easy too! item not reviewed by moderator and published
unbelievable!! item not reviewed by moderator and published
I made this recipe and found it to be easy and tasty. I had trouble finding flank steak here in Holland (translation problems I think) and made this with ribeye steaks. Wonderful. I also tried this marinade on chicken. It is lovely on the BBQ as well. I highly suggest marinading the meat at least 24 hours for the best flavors. Both steak and chicken got rave reviews from my husband! item not reviewed by moderator and published
I've prepared this with both sherry and red wine. By far my favorite flank steak marinade. item not reviewed by moderator and published
This may sound silly to some, but this is the first 'Emeril recipe' I've tried and I received rave reviews at our family birthday celebration! Thanks, Emeril!!! I can't wait to try this marinade again! item not reviewed by moderator and published
I have been preparing it like this for over 20 years item not reviewed by moderator and published
The sherry and the brown sugar give the flank steak a wonderful taste. I really liked the idea of using the marinade as a sauce for the final serving. It tasted wonderful. item not reviewed by moderator and published

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