• Tommy Centola

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!

Enjoy!!!

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