I know Guy Fieri gets a lot of crap these days. I have eaten in one of his restaurants locally here in San Jose and though some of the dishes weren't my favorites, some were very good. He might be a little crazy but I kinda like that. I've eaten at several of the places he's featured on Diners Drive-Ins and Dives and cooked from one of those cookbooks and had great success (American Chop Suey). I've always felt he would be a kick to hang out with. But he does seem to be the one to make fun of.
We enjoyed this recipe. I put the flank steak in the marinade and reduced the sauce the night before so it made a quick dinner when I got home from work. Both Mr. L and I liked the flavor and liked having something different to go with our steak. Is it the best thing since sliced bread? No. But it's something that we will make again.
I found the recipe through Pinterest and the Serious Eats Website. The recipe comes from The Guy Fieri Food cookbook. No I do not own this cookbook. Yes, there is actually a cookbook out there I do not own LOL.
BLOODY MARY FLANK STEAK
(Guy Fieri-Serious Eats)
1 cup vegetable juice (Guy recommends V8)
1/2 cup vodka
1 teaspoon fine sea salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 teaspoon hot sauce (Guy recommends Tabasco)
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire Sauce
2 garlic gloves, crushed
1 teaspoon onion powder
1 teaspoon ground celery seed
1 tablespoon prepared horseradish
1/4 cup olive oil
1 pound flank steak
Small celery stalks and leaves, and grilled tomatoes, for garnish (optional)
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, 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, then lower the heat to medium and cook to medium rare (135 degrees F), 8 to 10 minutes.
Let the flank 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.
Serves 4 to 8
NOTE: I used V8 and Tabasco...not because Guy recommended them, but because they are favorites of mine too.
NOTE: I left the actual cooking of the steak to Mr. L who just broiled the steak to medium rare.
NOTE: Did not garnish with celery and tomatoes. I suck at garnish. Always forget even if I have bought the ingredients. Luckily garnish is usually optional.
Again, very tasty, not too much work, something I can put together the night before if I have time and then come home and put a decent meal on the table.