flank steak (2 to 3 lbs.)
1/2 cup dry Sherry or red wine
1/2 cup soy sauce
2 tablespoons Creole essence seasoning, recipe follows
2 tablespoons minced garlic
2 tablespoons brown sugar
1 tablespoon tomato paste
1 teaspoon freshly ground black pepper

1. Place the flank steak in a large, plastic reseal able bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance.
2. Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce.

Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Items in bold are on sale from May 2nd – May 8th