Bloody Mary Flank Steak From Guy Fieri Recipes

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 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

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.

GRILLED TEQUILA GARLIC LIME FLANK STEAK

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
• Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
• Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
• Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

BLOODY MARY MARINATED STEAK

Steps:

• Mix the bloody mary mix, vodka and lime juices.
• Place steaks in marinade- seal and refrig for at least 12 hours.
• Mix the butter and horseradish.
• Heat grill.
• Pat dry steaks- lightly spray with olive oil and season with the red pepper seasoning salt.
• Grill to desired doneness.
• Place butter/horseradish sauce on top of each steak and enjoy.