Grilled Marinated Flank Steak from Emeril
Updated: May 28
Today is Labor Day, the last day of Summer. Most families are celebrating by Swimming parties and grilling. Here is a great dish for the grill. It is also a great taligating dish. Just remember, to cut across the grain when slicing.
1 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
Put the flank steak in a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, garlic, tomaot paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.
Preheat a gall or charcoal grill.
Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on eacdh 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 30 minutes.
Transfer the steak to a cutting board and let stand for 5 minutes before slicing.
Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.
Happy Labor Day!