The Spouse'S Flank Steak With Bloody Maria Marinade

• 4 ounces silver tequila
• 2 teaspoons horseradish
• 1 teaspoon Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery salt
• 1 cup Clamato juice, or half tomato and half clam juice
• 2 teaspoons Dijon mustard
• juice of one lime
• 1 flank steak, 1 1/2 to 2 pounds
• salt and pepper

1. First, sample the tequila to ensure its quality. Next, if you wish, make yourself a Bloody Maria. Then shake together everything but the flank steak in a screw-top jar. Place the flank steak in a gallon ziplock bag, pour in the marinade, reseal to squeeze out the air, and refrigerate overnight.
2. The following day, preheat the grill (or if preparing inside, preheat a grill pan or heavy skillet) until hothothot. Take the flank steak out of the marinade, pat dry, and salt generously on both sides just before grilling.
3. Grill the steak on one side about 5 minutes on my grill, yours is likely different over high heat until you see a bead or two of juice forming on the top, then flip and cook until done to your liking.
4. Remove from grill, pepper generously, let rest at least five minutes and carve in thin slices against the grain. Serve with Amanda's Squashed Potatoes and a big green salad.

tequila, horseradish, tabasco sauce, worcestershire sauce, celery salt, clamato juice, mustard, lime, flank steak, salt

Taken from food52.com/recipes/13431-the-spouse-s-flank-steak-with-bloody-maria-marinade (may not work)