Bloody Mary Flank Steak from Guy Fieri

I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)

• Ready In: 8 hrs 30 mins
• Serves: 3-4

Ingredients

• 1  cup  vegetable juice (V-8 recommended)
• 1⁄2 cup vodka
• 1  teaspoon sea salt
• 1  teaspoon fresh ground black pepper
• 1  teaspoon  hot sauce (I used Tabasco)
• 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  lb  flank steak

Directions

1. Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
2. Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
3. Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
4. (Cooking time includes marinating time).