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:

Quickview
369k Calories
25g Protein
19g Total Fat
5g Carbs
13% Health Score
Limit These
Calories
369k
19%

Fat
19g
30%

  Saturated Fat
4g
27%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
68mg
23%

Sodium
832mg
36%

Alcohol
10g
56%

Get Enough Of These
Protein
25g
50%

Selenium
33µg
49%

Vitamin B6
0.72mg
36%

Vitamin B3
7mg
36%

Zinc
4mg
30%

Vitamin C
22mg
27%

Phosphorus
242mg
24%

Vitamin B12
1µg
17%

Potassium
577mg
16%

Vitamin E
2mg
15%

Iron
2mg
14%

Vitamin A
506IU
10%

Vitamin K
10µg
10%

Vitamin B2
0.14mg
9%

Magnesium
30mg
8%

Manganese
0.15mg
8%

Vitamin B5
0.74mg
7%

Vitamin B1
0.1mg
6%

Copper
0.12mg
6%

Calcium
56mg
6%

Folate
18µg
5%

Fiber
0.92g
4%

covered percent of daily need
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