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.)
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INGREDIENTS
Nutrition- 1cup vegetable juice (V-8 recommended)
- 1⁄2cup vodka
- 1teaspoon sea salt
- 1teaspoon fresh ground black pepper
- 1teaspoon hot sauce (I used Tabasco)
- 1tablespoon lemon juice
- 1tablespoon Worcestershire sauce
- 1⁄2tablespoon crushed garlic
- 1teaspoon onion powder
- 1teaspoon celery seed
- 1tablespoon prepared horseradish
- 4tablespoons olive oil
- 1lb flank steak
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DIRECTIONS
- 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.
- 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.
- 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.
- (Cooking time includes marinating time).
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