Grilled Marinated Flank Steaks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There's nothing like grilling some meat on the barbecue pit to make a weekend complete. Go ahead and serve this with potato salad. Oh, and remember, when slicing flank steak or London broil, you always want to cut across the grain. I made this for a kicked-up tailgating show on Emeril Live, and it definitely was one of the hits of the party out in the parking lot! Ingredients:
one 2-pound flank steak |
1 cup dry sherry or dry red wine |
1/2 cup soy sauce |
1/4 cup packed brown sugar |
2 tablespoons creole seasoning |
2 tablespoons minced garlic |
2 tablespoons tomato paste |
1 teaspoon freshly ground black pepper |
Directions:
1. 1. Put the flank steak in a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, 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. 2. Preheat a gas or charcoal grill.
3. 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. 4. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.
5. 5. Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.
6. Prime Time Emeril William Morrow
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