- 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.
Photograph by Paul Sirisalee