This easy homemade Bloody Mary gives the most delicious flavor for the most tender, juicy, flavorful flank steak marinade ever! Easy and fast enough for comfort food meals during the week and fancy enough for entertaining to rave reviews!
Bloody Mary’s are one of my favorite cocktails! (Really, if you check out my Instagram I often post that I’m trying the newest creation at restaurants we go to!)
On my site the number two cocktail is the Loaded Bloody Mary (loaded with a burger and a beef stick how can it NOT be amazing!!)
When I saw at a local restaurant that they had a tequila sunrise Chicken immediately I thought what could I make with my favorite cocktail and suddenly the Bloody Mary Flank steak Marinade was a must make on my to-do list!
What goes into a Bloody Mary Marinade?
The first step in making a great flank steak is making a flavorful marinade. Bloody Mary’s have great ingredients.
- Tomato Juice (or fresh tomatoes)
- Vodka (totally ok to leave it out if you don’t want alcohol)
- Worcestershire Sauce
- Celery salt
- Lime Juice
- Hot Sauce (Tobasco or sriracha)
This marinade works to tenderize a tougher cut of meat. The acids from the tomatoes and the citrus from the lime really break down the fibers of the meat.
Simply stirring the ingredients together and then pouring over the top of the flank steak is all that is required to start the Flank steak out on the right step!
How long should you leave the Flank Steak in the marinade to maximize the flavor? At minimum leave it in the marinade for an hour, but you can also let it sit in the marinade for up to a day ahead. The longer you leave it, the more the flavor penetrates into the meat.
How easy does this make it for easy comfort food for entertaining? Make it ahead and then just grill it when your guests are arriving and are ready to eat!
How to guarantee a tender Flank Steak?
The trick to a flank steak besides making sure you flavor it with a delicious marinade is how you cut it. Once it’s done grilling you need to look at the grain of the meat and cut across the grain. It’s very easy to see in this photo that I’ve cut across the grain.
You’ll also notice that the grain in meat can change in the same steak. On the right where you see char marks, you can see where the grain is more at a diagonal. You’ll want to switch the way you are cutting to cut across the grain here.
Why do you want to cut a flank steak across the grain? Cutting across the grain allows for maximum tenderness. The stretchier the meat could be, the more loose, (ie tender) it can be! Who doesn’t love a steak that almost melts in your mouth when you are eating it?
What Side Dishes Work well with this Easy Grilled Flank Steak Recipe?
Chili Lime Corn Salad ~ West Via Midwest
No Mayo Ceasar Salad ~ West Via Midwest
Lightened Up Pasta Salad ~ Whole Food Bellies
Kale Salad with Apples ~ Fearless Dining
Mexican 3 bean Salad ~ Lemon Blossoms
Pin this recipe to your Grilling Board or your FOOD TO MAKE FOR A CROWD board!
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Bloody Mary Marinade
- 2 cups tomato juice
- ¼ cup Vodka
- 1 teaspoon celery salt
- 1 tablespoon horseradish
- 1 tablespoon Worcestershire sauce
- ½ teaspoon tabasco sauce, more if you prefer spicy
- 2 pounds flank steak, trimmed
- 1 cup tomatoes, small dice
- ¼ cup celery , minced
- 1 teaspoon parsley , (or the leaves of the celery minced)
- Stir together all ingredients for the Bloody Mary marinade and then pour over the top of flank steaks. Flip over the flank steaks so all sides are covered in the marinade.
- Allow to sit in the marinade for a minimum of 1 hour, up to one day. Cover with plastic and let set in the fridge.
- Preheat gas grill to hot. While grill is heating up, remove steaks from marinade and set on a side plate. (Set marinade aside, you will use it later.) You do not need to rinse or wipe off the marinade before gilling. You will get great flavor and grill marks from the Bloody Mary Mixture when you place it on the grill.
- Grill the flank steak to your desired doneness. I purchased flank steaks that were 1 ¼ inch in thickness and grilled them for 8 minutes on one side, then flipped them and grilled them for 5 mins for Rare and the second one for 7 minutes for medium rare. ALL Grills vary in temperature so you will have to adjust the cooking times according to your grill.
- Once the flank steak is done grilling, remove the steak and set it on a cutting board to rest for 10 minutes to allow all the juices to settle.
- While the flank steak is resting, pour the marinade in a small pan and bring to a boil. Remove from heat and allow to cool.
- Toss the fresh diced tomatoes and herbs in a small bowl (the tomatoes should be small bite sized pieces.)
- Once the steak has rested, cut across the grain and place on a plate. Sprinkle with fresh tomato mixture then spoon over a small portion of the cooked Bloody Mary mixture. Serve immediately.
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Serving Size:4 8 ounce portions steak with some Bloody Mary Marinade over the top
Amount Per Serving: Calories: 398Saturated Fat: 4gCholesterol: 136mgSodium: 795mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 50g