Bloody Mary Flank Steak

Bloody Mary Flank Steak
1 cup vegetable juice (V8 type)
½ cup vodka
1 tsp. sea salt
1 tsp. 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 Tb honey (optional)
1 lb flank steak

In a bowl, thoroughly mix all ingredients, except steak.  (Warning:  it tastes terrible at this point.) Pour half of the marinade over the flank steak, save half.  Marinade in refrigerator for at least 8 hours.
Pour remaining marinade into saucepan over medium-high heat, bring to boil and simmer until reduced by half, about 15 minutes.
Preheat grill to high or heat a skillet over high heat.  Remove steak from marinade and wipe off excess. Grill both sides, then reduce heat to medium and cook to medium rare—8-10 minutes.
Let steak rest, covered for  5- 10 minutes.  Cut the steak thinly on the bias, against the grain, serve  with the reduced marinade.

WFT 71

Print Friendly

Comments are closed