Grilled Marinated Flank Steaks Recipe - Cooking Index
1 | Flank steak - (2 to 3 lbs) | |
1/2 cup | 118ml | Dry Sherry or red wine |
1/2 cup | 118ml | Soy sauce |
2 tablespoons | 30ml | Creole seasoning - see * Note |
2 tablespoons | 30ml | Minced garlic |
2 tablespoons | 30ml | Brown sugar |
1 tablespoon | 15ml | Tomato paste |
1 teaspoon | 5ml | Freshly-ground black pepper |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
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.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD - NETWORK
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