Best 3 Bloody Mary Flank Steak Recipes

Bloody Mary flank steak is a flavorful and juicy cut of meat that is perfect for grilling or searing. The steak is marinated in a mixture of tomato juice, vodka, Worcestershire sauce, and spices, which gives it a unique and delicious flavor. The marinade also helps to tenderize the steak, making it fall-apart tender. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, bloody Mary flank steak is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

FLANK STEAK WITH BLOODY MARY TOMATO SALAD

Flank Steak with Bloody Mary Tomato Salad image

Provided by Sara Dickerman

Categories Beef Tomato Fourth of July Picnic Graduation Father's Day Backyard BBQ Dinner Steak Family Reunion Grill Grill/Barbecue Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Ingredients

Steak:
2 1 1/2 pounds flank steaks
Kosher salt
2 teaspoons (packed) light brown sugar
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Vegetable oil (for brushing)
Salad:
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pound cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For steak:
Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.
Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
For salad:
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.

BLOODY MARY FLANK STEAK

Bloody Mary Flank Steak image

Provided by Guy Fieri

Categories main-dish

Time P1DT35m

Yield 4 to 8 servings

Number Of Ingredients 13

Ingredients

1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1-pound flank steak

Steps:

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. 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 and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

GUY FIERI'S BLOODY MARY FLANK STEAK

GUY FIERI'S BLOODY MARY FLANK STEAK image

Categories Beef

Yield 4-8 people

Number Of Ingredients 13

Ingredients

1 Cup vegetable juice
1/2 cup vodka
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves, crushed
1 teaspoon onion powder
1 teaspoon ground celery seed
1 tablespoon prepared horseradish
1/4 cup olive oil
1 pound 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.

Tips:

To tenderize the flank steak, you can marinate it in the Bloody Mary mixture for at least 30 minutes, or up to overnight.
If you don't have time to marinate the steak, you can simply season it with salt and pepper before cooking.
Cook the steak over high heat to quickly sear the outside and keep the inside juicy.
Let the steak rest for a few minutes before slicing it against the grain.
Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Bloody Mary flank steak is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The Bloody Mary marinade tenderizes the steak and gives it a flavorful crust, while the steak itself is juicy and cooked to perfection. Serve this steak with your favorite sides and enjoy!