Bloody Mary Steak

This was originally a Guy Fieri recipe, but I changed it up a bit. I used Limoncello instead of lemon juice and vodka and spicy V8 instead of adding the hot sauce. I also tried the marinade on both beef steak and elk. It definitely goes better with beef. We had bloody marys as a “vegetable side”. Hey, it says it’s got 2 full servings of vegetables!

bloody mary steak


1 cup vegetable juice (such as V8)
1/2 cup vodka
Sea salt and freshly ground pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 to 2 cloves garlic, crushed
1 teaspoon onion powder
1 teaspoon celery seeds
1 tablespoon horseradish
1/4 cup extra-virgin olive oil
1 pound flank steak

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.

Bloody Mary Steak

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