Welcome to Summer!

I love simple, grilled foods. I splurged on a beautiful grill for Steve this Christmas and we grill year-round…including our 3 wonderful blizzards this winter!

Flank Steak is one of my favorite cuts of meat to grill, but it can be a bit tough if you don’t prepare it the right way before throwing it on the grill. I try to marinade flank steak at least 8 hours before grilling.

This recipe is adapted from Guy Fieri’s Bloody Mary Flank Steak:

1 Flank Steak

1 can of V-8

2-3 T Worcestshire Saue

2-3 T Horseradish

2 T Spicy Montreal Steak Seasoning

¼ Cup Vodka

6 Cloves Garlic Crushed

Tabasco

Salt

Throw the Flank Steak in a gallon size Zip Lock bag and combine all of the ingredients in the bag with the meat…so darn easy! Once you close the bag you can mush around all of the ingredients to cover all of the meat. I usually place the bag in a baking pan in the fridge in case the bag leaks. Let sit at least 8 hours up to 24 hours. The acid from the V-8 and the alcohol will permeate the tough meat and impart a wonderful flavor.

When you are ready to grill the Steak, take it out of the fridge at least an hour before you grill it. You want the meat to almost be at room temperature, this allows the meat to cook more evenly-when you throw a really cold Steak on a hot grill it chars the outside and you end up with a charred, rare mess. (Thank you 3 years of management of a high-end Steakhouse)

Depending on the heat of your grill, I usually place it on Medium heat for about 6-7 minutes per side for Medium-Rare. If you are able to put the room temp steak on the grill you will know it’s getting close to done when you start seeing a nice char on it.

Once cooked to desired temperature, let it rest an additional 10 minutes inside…this is a good time to refresh your cocktail. Slice the Steak in strips AGAINST the grain. I usually serve this with roasted potatoes and a fresh veggie.