Cook The Book: Bloody Mary Flank Steak

• 1 cup vegetable juice (Guy recommends V8)
• 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 (Guy recommends Tabasco)
• 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 cup olive oil
• 1 pound flank steak
• Small celery stalks and leaves, and grilled tomatoes, for garnish (optional)

1. 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.
2. Pour the remaining marinade into a saucepan over medium- high and simmer until it is reduced by half, 10 to 15 minutes. Season to taste.
3. 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 meat's marinade.) Grill or pan- sear both sides, then lower the heat to medium and cook to medium rare (135u0b0F), 8 to 10 minutes.
4. Let the flank 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.

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

Taken from www.seriouseats.com/recipes/2011/06/bloody-mary-flank-steak-recipe.html (may not work)