Beef flank steak in Bloody Mary marinade

Votes: 1

How to Make - Flank Steak in Bloody Mary Marinade

Photo of the dish: Paul Sirisaly

Time: 40 min.
Complexity: easily
Servings: 4

This recipe for beef flank steak marinated in a marinade made with Bloody Mary ingredients includes vegetable juice (tomatoes, carrots, celery, and herbs), vodka, horseradish, and spices. The steak is grilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g beef flank steak
1 cup concentrated vegetable juice (a mixture of tomatoes, carrots, beets, celery and herbs)
1/2 cup vodka
Sea salt and freshly ground pepper
1 teaspoon hot sauce
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1-2 crushed garlic cloves
1 tsp onion powder
1 teaspoon celery seeds
1 tbsp. l. grated horseradish
1/4 cup extra virgin olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a 1-liter plastic container with a lid, thoroughly combine the vegetable juice, vodka, 1 teaspoon each of sea salt and black pepper, hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seed, horseradish, and olive oil. Add the steak. Refrigerate and marinate for at least 8 hours (or up to 24 hours).
Preheat the grill to high. Remove the steak from the marinade and pat dry with paper towels. Grill the steak for 2 minutes per side until the grill marks form, then reduce the heat to medium and grill for another 7-9 minutes per side until medium-rare.