Ingredients
- 1 cup tomato juice (V-8 preferable)
- 1/2 cup vodka
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 tsp. hot sauce
- 1 Tb. lemon juice
- 1 Tb. Worcestershire sauce
- 2 garlic cloves, crushed
- 1 tsp. onion powder
- 1 tsp. celery seed
- 1 Tb. prepared horseradish
- 4 Tbs. olive oil
- 1 lb. flank steak
Preparation
Step 1
In a large bowl, thoroughly mix all ingredients except the flank steak. Pour half of the marinade into a 1-gallon resealable plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 hours and up to 24.
Pour the remaining marinade into a saucepan over medium-high heat, bring to a boil and simmer until it is reduced by half, about 10 to 15 minutes. Season to taste.
Preheat grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off excess with paper towels. Grill or pan-sear both sides, then lower the heat to medium and cook to medium rare, about 8 to 10 minutes.
Let the steak rest, covered with foil, for 5 to 10 minutes. Cut the steak on the bias, against the grain, and serve with the reduced marinade. If desired, garnish with cut celery stalks and leaves and grilled tomatoes.
YIELD: 4 to 8 SERVINGS