Cook the Book: Bloody Mary Flank Steak


Fire up your grill and get ready for some serious smoke.

Cook the Book: Bloody Mary Flank Steak

[Photographs: Ben Fink]

Guy Fieri knows how to knock 'em back. He's got a predilection for cheap canned beer, a private vineyard, and a serious thing for cooking with booze. This Bloody Mary Flank Steak from Guy Fieri Food is pretty much exactly what it sounds like—a flank steak marinated in a whole lot of Bloody Mary.

When you think about it, it's kind of genius. The spicy tomato cocktail works brilliantly as a marinade, full of spice and acid that really soak into the steak. Instead of tossing the marinade after it has done its job, Fieri reduces it into a thick tomatoey gravy for the grilled flank steak, further accentuating the Bloody Mary flavors. Taking the Mary theme even further, Fieri garnishes the sliced steak with ribs of celery and grilled tomatoes. This is the kind of steak that would work particularly well as a hangover helper—just add a few fried eggs and be sure to mix up a few Bloody Marys for yourself.

As always with our Cook the Book feature, we have five (5) copies of Guy Fieri Food to give away this week.

Reprinted with permission from Guy Fieri Food by Guy Fieri. Copyright © 2011. Published by William Morrow, a division of Harper Collins. Available wherever books are sold. All Rights Reserved.

  • Yield:4 to 8
  • Active time: 15 minutes
  • Total time:8 hours


  • 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 cloves, 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)


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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°F), 8 to 10 minutes.

  4. 4.

    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.