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Bloody Mary Flank Steak


Rate this recipe 4.7/5 (9 Votes)
Bloody Mary Flank Steak 1 Picture


  • 1 cup vegetable juice (such as V8)
  • 1/2 cup vodka
  • Sea salt and freshly ground pepper
  • 1 teaspoon hot sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 cloves garlic, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon celery seeds
  • 1 tablespoon horseradish
  • 1/4 cup extra-virgin olive oil
  • 1 pound flank steak


Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.

Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.

Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.

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