Bloody Mary Flank Steak From Guy Fieri Food

GUY FIERI'S BLOODY MARY FLANK STEAK

Steps:

• 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
• Pour the remaining marinade into a saucepan over medium-high and simmer until it is reduced by half, about 10 to 15 minutes
• Season to taste
• 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 meats marinade
• ) Grill or pan-sear both sides, then lower the heat to medium and cook to medium rare (135F), 8 to 10 minutes
• Let the flanks 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

BLOODY MARY FLANK STEAK

Steps:

• Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
• Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
• Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

BLOODY MARY FLANK STEAK FROM GUY FIERI

Steps:

• 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.
• 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.
• 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.
• (Cooking time includes marinating time).

BLOODY MARY FLANK STEAK

Steps:

• 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. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
• Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. 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.
• Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.