I grew up on this steak. It was a barbecue staple. A potluck showstopper. A cottage contribution to rival.
I also grew up watching Emeril Live! religiously. Everything he said, did and cooked was awe-inspiring. I honestly have to say he probably inspired me to start cooking. Didn’t you watch cookie shows when you were 9?
So the steak: Guess what? Besides the spice rub (make ahead for maximum ease,) it only has a handful of ingredients and wine is the biggest splurge. Oh, did I mention you only need half a cup in the whole recipe. Looks like that’s a whole bottle of wine for you your company.
The spice mix makes just about a cup, which goes on absolutely everything. It’s savoury, smokey, salty and makes everything taste fancy. Because it’s an Emeril Lagasse recipe, you have season your food like him too.
The marinade, only has a few ingredients as I mentioned, but they’re bold and flavourful. Wine, tomato paste (I used umami) soy sauce and sugar. Concentrated, robust – it’s cheap meat’s secret weapon. It makes a discount steak taste like restaurant quality entree.
Not that you want to show off, but when you can honestly say, “Oh, I just whipped this up,” it’s nice to be smug sometimes. And for good reason. The marinade breaks down the meat to an unbelievable tenderness; it’s so juicy and moist. The sauce is so intense you’ll want to put it on everything. I’m not above putting it on potatoes, mixing it unto mayo or drizzled over adding it to guacamole. You probably get it, this is a really good sauce. It’s like HP on crack.
I have to insist on one more thing. If there is any leftover meat, you have to have it for breakfast. Seriously. Kick it up a notch.
Emeril’s Flank Steak
Adapted From Emeril Lagasse via foodnetwork.com
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
*I used another cut of cheap steak, it still worked out well
Essence (Emeril’s Creole Seasoning):
Yield: about 2/3 cup
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
Combine all ingredients thoroughly and store in an airtight jar or container.
1. Place the (flank)steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients.
2. 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.
3. Preheat a gas or charcoal grill. Remove the steak from the marinade.
4. 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.
5. Remove saucepan from the heat and keep warm. Add a squeeze of honey to taste.
5. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare.
6. Transfer the steak to plate and let stand for 5 minutes before carving. If you are using a flank cut, cut across the grain into thin diagonal slices, and serve with the marinade sauce.