Cook the Book: Bloody Mary Flank Steak
The recipe Cook the Book: Bloody Mary Flank Steak can be made in about 8 hours. This recipe serves 4 and costs $3.36 per serving. Watching your figure? This gluten free and dairy free recipe has 370 calories, 25g of protein, and 19g of fat per serving. 126 people were impressed by this recipe. It is brought to you by Serious Eats. Many people really liked this main course. A mixture of vegetable juice, celery seed, flank steak, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your valentin day event. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. Users who liked this recipe also liked Bloody Mary Flank Steak, Bloody Mary Flank Steak, and Flank Steak with Bloody Mary Tomato Salad.
Servings: 4
Ingredients:
1 teaspoon freshly ground black pepper, plus more for seasoning
1 teaspoon ground celery seed
1 pound flank steak
2 garlic cloves, crushed
1 tablespoon prepared horseradish
1 teaspoon hot sauce (Guy recommends Tabasco)
1 tablespoon fresh lemon juice
1/4 cup olive oil
1 teaspoon onion powder
1 teaspoon fine sea salt, plus more for seasoning
1 cup vegetable juice (Guy recommends V8)
1/2 cup vodka
1 tablespoon Worcestershire sauce
Equipment:
bowl
ziploc bags
sauce pan
frying pan
grill
paper towels
aluminum foil
Cooking instruction summary:
Procedures 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 (135°F), 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.
Step by step:
1. 1
2. In a large bowl, thoroughly mix all the ingredients except for the flank steak and the garnish.
3. 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.
4. 2
5. 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.
6. 3
7. Preheat a grill to high or heat a skillet over high heat.
8. 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 (135°F), 8 to 10 minutes.
9. 4
10. Let the flank steak rest, covered with foil, for 5 to 10 minutes.
11. Cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes.
Nutrition Information:
covered percent of daily need
