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Emeril lagasse flank steak recipe

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Emeril lagasse flank steak recipe

Ingredients

  • One 2-pound flank steak
  • 1 cup dry sherry or dry dark wine
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoons Emerils Original Essence or Creole Seasoning
  • two tablespoons minced garlic clove
  • two tablespoons tomato paste
  • 1 teaspoon freshly ground pepper

Directions

Place the flank steak inside a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, Essence, garlic clove, tomato paste, and pepper inside a medium bowl. Pour in to the bag and seal. Refrigerate not less than 4 hrs, and as much as 24 hrs.

Preheat a gas or charcoal grill.

Take away the steak in the marinade and pat it dry. Grill the steak for around 6 minutes on every side for rare. Although it cooks, pour the marinade right into a small heavy saucepan and produce to some boil over high temperature. Lower heat to medium-low and simmer until reduced and thickened, about ten minutes.

Transfer the steak to some cutting board and let are a symbol of a few minutes before slicing.

Cut the steak over the grain into thin diagonal slices, and serve using the sauce quietly.

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