Grilled Marinated Flank Steaks
Recipe: #15904
November 14, 2014
Categories: Steak, Creole, Fathers Day, Game/Sports Day, Grilling (Outdoor) Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"Recipe adapted from Emeril Lagasse. I haven't tried it yet, and now it's too cold outside for grilling. But hubby loves Creole food, so we'll give it a try next summer. If you don't have any Creole seasoning, Sue Lau has Emeril's seasoning recipe posted. Prep time doesn't include minimum 4 hour marinade."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (301.9 g)
- Calories 446.2
- Total Fat - 19.2 g
- Saturated Fat - 7.9 g
- Cholesterol - 154.2 mg
- Sodium - 2106.5 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 1 g
- Sugars - 6.9 g
- Protein - 51.3 g
- Calcium - 96.5 mg
- Iron - 4.9 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place flank steak in ziplock bag. Combine remaining ingredients and pour into bag. Seal bag, then squish to evenly coat steak. Place in fridge for 4 hours or overnight.
Step 2
Remove steak from fridge 2 hours before grilling.
Step 3
Preheat grill and cook steak 6-8 minutes per side, or until done.
Step 4
Let steak sit for a full 5 minutes before slicing. Then cut across the grain into diagonal slices.
Step 5
If desired, pour marinade from ziplock bag into saucepan and simmer for 10 minutes. Then serve over steak.
Tips
No special items needed.
1 Reviews
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