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Bloody Mary Flank Steak Recipe

Bloody Mary Flank Steak

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (168)

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Average Rating:

Total Reviews: 168

Showing 41-50 of 168

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  • on December 14, 2009

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    Overall the taste was pretty good but here's what I would do next time. Since
    flank steak is of varied thickness, I would pound it all out to 1/4" thickness. Because I didn't think about this till afterwards, the thin part of the steak was
    really, really tasty, but the thicker portion didn't have as much flavor. I marinated for two days. Also, make sure meat is at 126 degrees for med rare. Good with roasted potatoes and mixed vegetables!

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  • on October 28, 2009

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    This was one of the most flavorful recipes I've come across in a long time. This will surely become a summer favorite on the grill. After marinading for over 24 hours, it was extremely tender.

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  • on August 07, 2009

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    I almost didn't do this recipe because of all the bad comments...people who said it was inedible. My husband and I were both very happy that I didn't listen to the bad ones and just tried it out. I let it marinade overnight and we were well rewarded! It was spicy and acidic and very good. My husband loved every minute of his meal! We even saved some steak for steak and eggs tomorrow and I can't wait!

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  • on July 29, 2009

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    I made this last night for dinner. I let it marinade for just over 24hrs. I also did not wipe off the Flank steak before cooking. The meat was very tender and tasted awesome. I do not like Bloody Mary's, but this was good. It was worth the cost of the flank steak. I also used a 2lb Flank and just the regular amount of marinade. I would recommend this recipe to anyone.

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  • on May 16, 2009

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    I made this using spicy V8 juice and it takes care of some of the ingredients such as salt, hot sauce etc. Be careful picking out your beef because if you dont start out with a good one it will never turn out right. John in Pcola Fl

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  • on May 09, 2009

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    I've made this flank steak a couple of times and each time it turns out just perfect. I save the marinade, reduce it until thickened and serve it with the meat. I also serve the grilled romain. Really really good.

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  • on April 08, 2009

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    I love Guy's recipes but was dissapointed with this one. I followed it exactly and even marinated it for longer than suggested, the meat came out perfectly but the marinade really ruined it. If you're a fan of asian style flavors (which i am I don't suggest that you try this the taste is almost sour and was definitly dissapointing.

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  • on April 05, 2009

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    I had high hopes for this flank steak recipe. The flavor was nasty, though, and we threw it all out.

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  • on April 02, 2009

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    I was very happy with the Flank steak, but it is a favorite of mine anyway. What really made this dish is the whole menu. Make sure to also make the grilled Romaine salad as it is fabulous. The Tater Tots with parmesan cheese I substituted with fresh potato wedges that I oven roasted and then added freshly grated Pecorino-Romano cheese. These two additions to the steak make for a wonderful dinner.

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  • on February 04, 2009

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    After removing the steak from the marinaide I thought it a shame to throw away, so I cooked the liqued down until it was thick like BBQ sauce, then we dipped the steak in the sauce. It was great.

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