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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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