Grilled Marinated Flank Steaks
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 25
- Saturated Fat
- 10
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 65
- Cholesterol
- 193
- Sodium
- 1947
- Total: 5 hr
- Prep: 4 hr 30 min
- Cook: 30 min
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.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.