Emeril Lagasse Flank Steak Marinade Food

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GRILLED MARINATED FLANK STEAKS



Grilled Marinated Flank Steaks image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 16

1 (2 to 3 pound) flank steak
1/2 cup dry Sherry or red wine
1/2 cup soy sauce
2 tablespoons Creole seasoning, recipe follows
2 tablespoons minced garlic
2 tablespoons brown sugar
1 tablespoon tomato paste
1 teaspoon freshly ground black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • 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.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED MARINATED FLANK STEAKS



Grilled Marinated Flank Steaks image

Provided by Emeril Lagasse

Categories     Beef     Marinate     Backyard BBQ     Steak     Spice     Sherry     Red Wine     Fall     Summer     Grill     Grill/Barbecue     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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. 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 cutting board and let stand for 5 minutes before slicing.
  • 5. Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.

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