Bloody Mary Flank Steak From Guy Fieri Recipes

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 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).

GUY FIERI'S BLOODY MARY FLANK STEAK

Steps:

• In a large bowl, thoroughly mix all the ingredients except the flank steak. Pour half of 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 heat and simmer until it is reduced by half, 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 meat's marinade.) Grill or pan-sear both sides of the steak, then lower the heat to medium and cook to medium rare(135º) , 8-10 min. Let the flank steak rest, covered with foil, for 5-10 minutes, cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes. Makes 4 to 8 servings.

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.