Grilled Marinated Flank Steaks

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   1.

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   Put the flank steak in a large self-sealing plastic bag.

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   Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, garlic, tomato paste, and pepper in a medium bowl.

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   Pour into the bag and seal.

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   Refrigerate for at least 4 hours, and up to 24 hours.

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   2.

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   Preheat a gas or charcoal grill.

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   3.

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   Remove the steak from the marinade and pat it dry.

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    Grill the steak for about 6 minutes on each side for rare.

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    While it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat.

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    Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes.

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    4.

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    Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

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    5.

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    Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.