Grilled Marinated Flank Steaks

Preparation 1. Put the flank steak in a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours. 2. Preheat a gas or charcoal grill. 3. Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. While it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes. 4. Transfer the steak to a cutting board and let stand for 5 minutes before slicing. 5. Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side. Prime Time Emeril William Morrow

Preparation 1. Put the flank steak in a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours. 2. Preheat a gas or charcoal grill. 3. Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. While it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes. 4. Transfer the steak to a cutting board and let stand for 5 minutes before slicing. 5. Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side. Prime Time Emeril William Morrow