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Categories Beef Bloody Mary Flat Iron Steak
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Bloody Mary Flat Iron Steak

Marinaded in Bloody Mary, seared, roasted, and served with a Bloody Mary reduction sauce. Can also use Flank steak or Tri-tip.

Cooked at the 3rd annual GulfCoast Eggfest (2012)

  • 2 lb flat iron steak
  • 1 cup ZingZang (or favorite Bloody Mary mix)
  • 1/2 cup Vodka
  • 1 tsp minced garlic
  • 1 tsp pepper, grd, plus more for seasoning
  • 1 tsp hot sauce (Smoked Chipotle Tabasco or favorite hot sauce)
  • 1 Tbsp lemon juice, fresh
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp Liquid crab boil
  • 1 tsp onion powder
  • 1 tsp crd celery seed
  • 1 Tbsp prepared horseradish
  • 1/4 cup olive oil
  • Small celery stalks & leaves, garnish
  • Tomatoes, garnish
  1. In a large bowl, thoroughly mix all the ingredients except for the steak and the garnish.
  2. Pour half the marinade into a re-sealable 1-gallon bag and add the steak. Marinate in the refrigerator overnight. Reserved the balance of the marinate.
  3. Stabilize Egg at 400-450* dome. Discard the marinade and wipe off the excess. Sear on spider or pan-sear (at firering level) both sides. Remove, then finish on grid at same temp until medium rare (125*). 8-10 min.
  4. Rest, covered for 5-10 min. While the steak is resting, pour the reserved marinade into a saucepan over med-high heat and simmer until reduced by half, 10-15 min. (Will be spicy!)
  5. Cut on bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes.
Notes:Quick cook - easy, weekday meal.
Number Of Servings:4-8Source:Modified from Tailgating Monthly emagazine
Vegetarian:NoTime To Prepare:
Date:Sun 15 Apr 2012 20:51:25 UTCViewed:5182 times
Author:Misippi Egger (Clark Ethridge)Email:
Rating:No votes

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