When I saw this recipe in this month’s issue of Food Network’s magazine I knew that I had to make it. It looked really good and I love flank steak. Flank steak is a very flavorful but yet lean cut of beef so it has to be marinated for a very long time. Also, after you cook it, you must cut it against the grain on the bias otherwise it can be tough. This recipe originally comes from Guy Fieri. If you want to see how it’s made, keep reading.
Bloody Mary Flank Steak
1 cup vegetable juice
1/2 cup vodka
1 tsp. hot sauce (or more if you like it very spicy)
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
4 garlic cloves, minced
1 tsp. celery seeds
1 tbsp. horseradish (not the white saucy kind)
1/2 cup extra virgin olive oil
salt and pepper, to taste
1 1/2 lbs flank steak
To a large glass measuring cup add all the ingredients except the steak. Mix well. Add the steak to a large ziploc bag and pour in the marinade. Squeeze out the extra air and zip up. Lay on a plate and place on the bottom shelf of the refrigerator. Marinate 8 to up to 24 hours, turning bag every few hours so marinade gets evenly into the meat.
When ready to grill take out steak from bag and discard the marinade. Preheat grill to high and let heat up. Once hot place steak on hot grill and grill the steak until you see grill marks, about 2 to 3 minutes per side. Lower the heat to medium and grill the steak for a total of 10 minutes for medium rare, longer if you want it well and less if you want it rare. Remove the steak from the grill and place in a plate, cover it with foil for about 5-7 minutes to let it rest. Uncover and slice against the grain on the bias.