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Grilled Marinated Flank Steaks

Source of Recipe


Excerpted from Prime Time Emeril






List of Ingredients



• One 2-lb. flank steak
  
• 1 cup dry sherry or dry red wine
  
• 1/2 cup soy sauce
  
• 1/4 cup packed brown sugar
  
• 2 Tbsp Emeril's Original Essence or Creole Seasoning*
  
• 2 Tbsp minced garlic
  
• 2 Tbsp tomato paste
  
• 1 tsp freshly ground black pepper
  






Instructions



1. Put the flank steak in a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, Essence, garlic, tomato paste and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.
   
   
2. Preheat a gas or charcoal grill.
   
   
3. Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. While it cooks, pour the marinade into a small, heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes.
   
   
4. Transfer the steak to a clean cutting board and let stand for 5 minutes before slicing.
   
   Cut the steak across the grain into thin, diagonal slices, and serve with sauce on the side.
   
   Makes 4 servings.
   
   






Final Comments


* For Emeril's Creole Seasoning, see separate recipe under Marinades-Mixes-Rubs category.