0.0 – 0 reviews • Main Dish
| Total: |
5 hr |
| Prep: |
4 hr 30 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
584 |
| Total Fat |
25 g |
| Saturated Fat |
10 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
65 g |
| Cholesterol |
193 mg |
| Sodium |
1947 mg |