Saturday, May 17, 2014

Bloody Mary Steak

Bloody Mary Steak
1 cup tomato juice
1/2 cup vodka
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire
2 teaspoons kosher salt
1 teaspoon prepared horseradish
1/4 teaspoon celery seed
1 beef flank steak (about 1 1/2 lbs.), fat trimmed
4 large red onions, cut crosswise into 3/4-in.-thick slices
In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed. Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours.
Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test). Makes 4 servings.

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