One 2 pound flank steak
1 cup dry sherry or dry red wine
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons Emeril's Original Essence or Creole Seasoning
2 tablespoons minced garlic
2 tablespoons tomato paste
1 teaspoon freshly ground black pepper
Put the flank steak in a large plastic storage bag. Whisk the sherry soy sauce, brown sugar, Essence, 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.
Preheat a gas or charcoal grill.
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.
Transfer the steak to a cutting board and let stand for 5 minutes before slicing.
Cut the steak across the grain into thin diagonal slices, and serve with sauce on the side.
Makes 4 servings.
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