| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 396 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 77 mg |
| Sodium | 544 mg |
Reviews
I made this steak years ago. I still love it. With romaine and parmesan tater tots