Grilled Marinated Flank Steaks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Did not like the flavor at all. It tasted bitter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.