Bloody Mary Flank Steak

Little secret - every time I get on a plane I feel the need to have a Bloody Mary. I never have them otherwise and I have no idea why on a plane I feel like I must have one.

My dad used to make killer Bloody Mary's.  They were hot, spicy, and oh so delicious. If you like Bloody Mary's.

This recipe was super good. Though the steak didn't have as much bloody mary flavor as I thought it would. If I make this again, I'd follow the advice of a Sunday Dinner guest and use one of those tenderizers that poke holes in the meat.  Maybe the meat would take on more of the flavor.

That's not to say the meat didn't have flavor - no it had flavor, and was tasty. I, for once, didn't over cook the steak. 

Photo courtesy of The Food Network

This marinade does take about 8 hours or longer, so you'll need to plan ahead.

Bloody Mary Flank Steak
Recipe from Guy Fieri, Food Network
Serves 4 - 8
I doubled the recipe and fed 12 with just a couple pieces of steak left over.

1 cup vegetable juice (recommended: V-8)

1/2 cup vodka

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon hot sauce

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1/2 tablespoon crushed garlic

1 teaspoon onion powder

1 teaspoon celery seed

1 tablespoon prepared horseradish

4 tablespoons olive oil

1-pound flank steak

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.