Bloody Mary Flank Steak

• 1 cup vegetable juice (such as V8)
• 1/2 cup vodka
• Sea salt and freshly ground pepper
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 to 2 cloves garlic, crushed
• 1 teaspoon onion powder
• 1 teaspoon celery seeds
• 1 tablespoon horseradish
• 1/4 cup extra-virgin olive oil
• 1 pound flank steak

1. Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag.
2. Add the steak.
3. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
4. Preheat a grill to high.
5. Remove the steak from the marinade and wipe off the excess liquid with paper towels.
6. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
7. Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes.
8. Slice against the grain.
9. Photograph by Paul Sirisalee

vegetable juice, vodka, salt, hot sauce, lemon juice, worcestershire sauce, garlic, onion powder, celery seeds, horseradish, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/guy-fieri/bloody-mary-flank-steak-recipe.html (may not work)