Bloody Mary Flank Steak From Guy Fieri

• 1 cup vegetable juice (V-8 recommended)
• 1/2 cup vodka
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon hot sauce (I used Tabasco)
• 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 lb flank steak

1. Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
2. Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
3. Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
4. (Cooking time includes marinating time).

vegetable juice, vodka, salt, fresh ground black pepper, hot sauce, lemon juice, worcestershire sauce, garlic, onion powder, celery, horseradish, olive oil, flank steak

Taken from www.food.com/recipe/bloody-mary-flank-steak-from-guy-fieri-239825 (may not work)