Bloody Caesar Steak

• 1 cup Clamato juice
• 1/2 cup vodka
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon prepared horseradish
• 1/4 teaspoon celery seed
• 1 (1 1/2 lb) beef flank steak, fat trimmed
• 4 large red onions, cut crosswise into 3/4-in .-thick slices

1. In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed.
2. Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours.
3. Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test).

clamato juice, vodka, lemon juice, worcestershire sauce, kosher salt, horseradish, celery, beef flank, red onions

Taken from www.food.com/recipe/bloody-caesar-steak-312043 (may not work)