Bloody Mary

Look into a mirror

Bloody Mary

Childhood is filled with numerous legends and stories; many of them of a horrific nature. So many stories involve bad things (Red Riding Hood gets eaten, Hansel and Gretel also eaten, etc..). Whether they come from fairy tales or campfires, the best haunts stay with you for a lifetime. None of them stayed much with me as I grew up, except for….

Bloody Mary

I must have been in the 3rd grade. A group of us boys were talking on the playground about how if you went into the school’s bathroom, looked in the mirror and said “Bloody Mary” three times, she would appear in the mirror and scare you.

When recess ended, we ran to the bathroom, closed the door and faced the mirror. No one volunteered, so as I never lived with much fear, I stepped up. I looked deep into the mirror and said “Bloody Mary……Bloody Mary…..”

Bloody Mary

And nothing happened. Being 3rd grade boys we knew what the issue was: I must not have done it right vs it being nothing but an urban legend. Others tried and yet she did not appear.

Bloody Mary Flank Steak

Now this is the kind of bloody Mary I can get behind.

I like to use the spicy hot V-8.

For those that didn’t know, Bloody Mary was supposed to be the first Queen Mary.

If you wait to slice the beef for 10 minutes after it comes off the grill, you really reduce the juices that escape.

To learn more about Bloody Mary, check it out here.

Bloody Mary Flank Steak

Prep Time: 15 M | Cook Time: 20 M | Servings: 4 to 8 servings | Difficulty: Easy

Ingredients:

1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1-pound flank steak

Directions:

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Per Serving (based on an 4-serving yield): Calories: 213; Total Fat: 9.5 grams; Saturated Fat: 3 grams; Protein: 25 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 70 milligrams; Sodium: 230 milligrams

Source: http://www.foodnetwork.com/recipes/bloody-mary-flank-steak-recipe/index.html