Grilled Marinated Flank Steaks

Total Time:
5 hr
4 hr 30 min
30 min

4 servings

  • 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

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 87
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