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Grilled Marinated Flank Steaks

Grilled Marinated Flank Steaks

  • Prep Time: 24 hours to marinate
  • Total Time: 15 minutes to cook
  • Yield: 4 servings


  • One 2-pound flank steak
  • 1 cup dry sherry or dry red wine
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoons Emerilís Original Essence or 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, Essence, 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.

  • Preheat a gas or charcoal grill.

  • 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.

  • 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.