Bloody Mary Flank Steak

By Joelene

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