Bloody Mary Flank Steak

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This recipe was excellent. This will be one of my favorites to serve on a nice summer day to my family. The steak turned out so moist and flavorful. I highly recommend letting it soak for at least 24 hours before cooking to capture the true flavors. It was great served with homemade tortillas.

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My husband & I enjoyed this! I think I will spice it up next time and use the spicy V-8.

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this is an easy marinade with good flavor. we marinated the steak for 24 hrs. Not an overpowering flavor but good.

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Guy,

Fabulous meal...SO glad you won the Food Network contest--now here's a tip. Prepare two (or more recipes of flank steak next time, only freeze the extra flank(s IN the marinade. It will marinate as it defrosts and you'll have a fabulous steak ready to go right onto the grill on a night you have no time for prep work.

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I took this to a brunch. It was great! Everyone loved it.

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This is great stuff

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This was a pretty good marinade but I would definitely leave it longer. I live in Texas, so really, nothing beats flank steak that's been pre-marinated at a good ol' Mexican meat market.

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I've made this multiple times, with different cuts of beef. Delicious every time! I have also used tequila in lieu of vodka and it was even better. I also make it with more lemon and more heat (just the way I make my bloody mary's.
A trick for your flank steak...diamond cut the surface of both sides of the meat (about 1/4 - 1/2 inch deep-this allows the marinade to penetrate even deeper, it cooks faster, and makes it more tender.
Also, for those of you complaining it's too tough and dry...DO cook quickly, DO allow it enough time to rest before cutting, DO cut across the grain on the bias (this also helps with brisket, and DO reduce the marinade and serve as a sauce. This recipe is definitely a keeper!

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I make a flank steak with a burbon maranade but this puts a good fight for the favorite of the 2

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This is easy and has excellent flavor. Go Guy!!