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Guy Fieri's Bloody Mary Flank Steak

Serves 4 to 8

Originally aired

INGREDIENTS
  • 1 cup vegetable juice (I recommend V-8)
  • 1/2 cup vodka
  • 1 teaspoon fine sea salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 teaspoon hot sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon ground celery seed
  • 1 tablespoon prepared horseradish
  • 1/4 cupolive oil
  • 1 pound flank steak
  • Small celery stalks and leaves, and grilled tomatoes, for garnish (optional)
PREPARATION

In a large bowl, thoroughly mix all the ingredients except for the flank steak and the garnish. Pour half the marinade into a resealable 1-gallon plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Pour the remaining marinade into a saucepan over medium-high and simmer until it is reduced by half, about 10 to 15 minutes. Season to taste.

Preheat a grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. (Discard the meats marinade.) Grill or pan-sear both sides, then lower the heat to medium and cook to medium rare (135F), 8 to 10 minutes.

Let the flanks steak rest, covered with foil, for 5 to 10 minutes. Cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes.

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