This Flank Steak is my husband Conrad’s absolute favorite flank steak recipe. It has also become a great crowd pleaser in our house. I use it quite often when we are entertaining. I found the recipe from Emeril Lagasse years ago on the Food Network and it has never been a disappointment.  

 

1, 2-3 lb flank steak

½ cup dry sherry or red wine

½ cup soy sauce

2 Tbsp Emeril’s Creole seasoning

2 Tbsp garlic, finely chopped

2 Tbsp brown sugar

1 Tbsp tomato paste

1 tsp pepper

 

2 ½ Tbsp paprika

2 Tbsp salt

2 Tbsp garlic powder

1 Tbsp pepper

1 Tbsp onion powder

1 Tbsp cayenne powder

1 Tbsp dried oregano

1 Tbsp dried thyme

 

Combine all the Creole seasoning ingredients and store them in an airtight container. 

 

Place the flank steak in a large plastic zip-top bag or a large pan with sides. 

 

In a small bowl, combine all the remaining ingredients and whisk together. Pour the mixture over the flank steak, cover, and refrigerate for 4-12 hours, turning once halfway through. 

 

Preheat the grill to medium-high heat. Remove the steak from the marinade and place it on a platter. Pour the marinade into a saucepan and bring to a boil. Lower the temperature to medium-low and simmer for 10 minutes. Remove it from the heat and place a lid on top to keep it warm. 

 

Grill the steak 6-8 minutes per side, depending on your desired doneness. Transfer the steak to a platter, tent it with foil, and let it stand for 5 minutes. Slice the steak across the grain and serve with the marinade on the side. 

 

Just Salt It, and enjoy!