Bloody MaryFlank Steak

• Difficulty2/5
• Prep time10 mins
• Cook time15 mins
• Serves4 - 6
• HardwoodOak

Bloody Mary’s aren’t just for breakfast. The delicious beverage tenderizes meat perfectly & imbibes steak with rich flavor. Savor that Blood Mary flavor any time of day.

• 2 cups bloody Mary mix or V-8 juice
• 1/2 cup vodka
• 1 lemon or lime, juiced
• 3 cloves garlic, finely minced

• 1 tbsp Worcestershire sauce
• 1 tsp coarse black pepper
• 1 tsp celery salt

• hot sauce, to taste
• 1/2 cup vegetable oil
• 1-1/2 lbs flank steak

• 2 cups bloody Mary mix or V-8 juice
• 1/2 cup vodka
• 1 lemon or lime, juiced
• 3 cloves garlic, finely minced
• 1 tbsp Worcestershire sauce

• 1 tsp coarse black pepper
• 1 tsp celery salt
• hot sauce, to taste
• 1/2 cup vegetable oil
• 1-1/2 lbs flank steak

Marinade: In a mixing bowl, combine bloody Mary mix, vodka (if using), lemon juice, garlic, Worcestershire, pepper, celery salt, and hot sauce. Whisk in oil.

Put flank steak in a resealable plastic bag and pour half the marinade over it. Marinate overnight (up to 24 hours). Put the remaining marinade in a covered container and refrigerate.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

Pour the marinade from the container into a small saucepan and simmer over medium heat until reduced by half. Keep warm.

Drain the flank steak and discard the marinade that covered the meat.

Pat the meat dry with paper towels. Lay the meat directly on the grill grate and grill, turning once, for 7 to 10 minutes per side.

Transfer the steak to a cutting board and let rest for 3 minutes before carving on a sharp diagonal against the grain. Serve. Enjoy!

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