This is our go-to summer grilled recipe. It's Emeril's Grilled Marinated Flank Steaks and it's fabulous. The meat is marinaded earlier in the day, the steak cooks up quickly, and dinner is ready for guests with little active cooking time. And it's so much nicer than burgers and dogs. We serve with homemade coleslaw or a medley of grilled vegetables.
Tips from my husband, the grill master in our home:
Rob makes his own version of Emeril’s Essence. Essence is available in most stores OR you can buy any kind of Creole seasoning mix. We also prefer Sherry to red wine, but have used both successfully. We marinate for at least 4 hours, flipping the meat every couple hours, and then remove from the fridge an hour or so before cooking. Grill about 8 minutes on each side for medium-rare and do NOT cut into it for another 5 minutes after it comes off the grill. Oh, and we’ve never bothered to reserve the sauce and boil it, etc. like it says below.
Grilled Marinated Flank Steaks
Recipe courtesy Emeril Lagasse, 2000
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 available via the link above
2 tablespoons minced garlic
2 tablespoons brown sugar
1 tablespoon tomato paste
1 teaspoon freshly ground black pepper
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.