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Bloody Mary Flank Steak

This recipe creates a flavorful Bloody Mary-infused flank steak. A vibrant marinade combining vegetable juice, vodka, and spices tenderizes the steak over 8-24 hours. The steak is then seared to perfection on a grill or skillet, rested, and sliced against the grain for a tender, savory dish with a unique kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1590.6 kcal

Equipment

  • 1 1-gallon zip lock bag Or a large non-reactive bowl
  • 1 Grill or Large Cast-Iron Skillet For searing the steak
  • 1 Set of Measuring Cups and Spoons
  • 1 Sharp Chef's Knife For slicing the steak against the grain
  • 1 Cutting Board

Ingredients
  

Main

  • 1 cup vegetable juice recommended: V-8
  • 1/2 cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 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- pound flank steak

Instructions
 

  • Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. 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 and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
  • Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Notes

Flank steak benefits greatly from proper marination and high-heat searing. Ensure you thoroughly wipe off excess marinade before searing; this allows for a beautiful crust to form rather than steaming the meat. Overcooking flank steak is a common pitfall, as it can quickly become tough; aim for medium-rare (130-135°F internal temperature) for optimal tenderness. Resting the steak, covered, is absolutely critical – this redistributes the juices, ensuring a succulent bite. Always slice against the grain and on a bias to maximize tenderness. For an extra flavor boost, consider adding a tablespoon of finely chopped fresh cilantro or a pinch of smoked paprika to the marinade.