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Prep Time: 480 Minutes Cook Time: 10 Minutes |
Ready In: 490 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) celery seed |
1 pound(s) flank steak |
1 teaspoon(s) fresh ground black pepper |
2 clove(s) garlic |
1 teaspoon(s) hot sauce |
1 tablespoon(s) lemon juice |
4 tablespoon(s) olive oil |
1 teaspoon(s) onion powder |
1 tablespoon(s) prepared horseradish |
1 teaspoon(s) sea salt |
1 cup(s) v-8 |
1/2 cup(s) vodka |
1 tablespoon(s) worcestershire sauce |
Directions:
1. In a large bowl, thoroughly mix all ingredients except the flank steak. Pour half of the marinade into a 1 gallon resealable plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 hours and up to 24.
2. Pour the remaining marinade into a saucepan over medium-high heat, bring to a boil and simmer until it is reduced by half, about 10 to 15 minutes. Season to taste.
3. Preheat grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off excess with paper towels. Grill or pan-sear both sides, then lower heat to medium and cook to medium rare, about 8 to 10 minutes.
4. Let the steak rest, cover with foil for 5 to 10 minutes. Cut the steak on bias, against the grain, and serve with the reduced marinade. If desired, garnish with cut celery stalks and leaves and grilled tomatoes.
5. servings 400 kcals per serving
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