Ingredients:2-4 lb flank steakFor Marinade:2 Tbsp Creole seasoning (recipe below) or store bought favorite1 tsp ground pepper2 Tbsp brown sugar3 Tbsp minced garlic1 Tbsp tomato paste1/2 cup dry sherry or red wineAdd all marinade ingredients into a zip lock baggie and shake to mix, add the flank steak and marinate for at least five but no more that twelve hours in the refrigerator.Creole Seasoning:2 Tbsp onion powder1 Tbsp dried oregano,1 Tbsp dried thyme1/2 to 1 Tbsp cayenne pepper1 Tbsp black pepper1 Tbsp white pepper2 Tbsp garlic powder2 Tbsp sea salt2-3 Tbsp paprikaDirections:When ready to grill, remove the steak from the fridge about two hours before grilling to allow to come to room temperature. Place the marinade in a saucepan on the stove and bring to a boil, then lower heat to a simmer and cook until reduced to about half.Preheat the grill to the hotter side and place steak on grill, cook 9 to 12 minutes turning only once, or until the meat reaches 120 degrees. Remove to a cutting board and let rest for five minutes. To serve, cut the steak across the grain in 1/4 inch thick slices and serve with reduced marinade.
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