- 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.
Marinated and Grilled London Broil with Emeril's Homemade Steak Sauce
Dad's Meat Loaf
Port Marinated Grilled Flank Steak With Parsley Dipping Sauce
Grilled Flank Steak with Cebollitas (grilled green onions)
Cold Asparagus Soup With Lump Crabmeat
Port Wine, Red Onion, Garlic And Olive Oil Marinated And Grilled Flank Steak
Barbecued Beef Brisket
Alligator Sauce Piquante