Marinated Flank Steak
Marinated Flank Steak combines the savory flavors of your favorite bloody mary with a tender, juicy cut of beef that is grilled to perfection. Ready in under 30 minutes, this flavorful dish is the ideal main course for any family dinner or backyard barbecue.
Like many of us, I love a good cocktail at brunch from time to time. Sometimes it’s a sweet mimosa, other times it’s a savory Bloody Mary. One day, between sips of my delicious cocktail, I was thinking about what to do for dinner and was suddenly inspired by the flavors of my drink.
The Bloody Mary cocktail is made with a base of tomato juice, Worcestershire sauce, horseradish, lemon juice, and garlic. These ingredients don’t just make a wicked drink, they sound like the ingredients for a fantastic flank steak marinade, too!
As soon as it popped into my head, I couldn’t shake the idea. Soon enough, I brought my idea for a Bloody Mary marinade to fruition, and wow. It was insanely delicious.
Now, I’m sharing this mouthwatering Marinated Flank Steak recipe with all of you. No longer will your favorite Bloody Mary mix be relegated to a bi-weekly brunch. It can be enjoyed as the base of an incredibly flavorful steak marinade. Gotta love a cocktail mixer with a dual purpose!
You can serve this dish alongside tasty side dishes like rice, roasted potatoes, pasta, roasted vegetables, and salad. Whether you’re serving up dinner for the family or hosting a summer barbecue, this bold and savory steak recipe is the perfect choice for a show-stopping main course. This Balsamic Flank Steak recipe is also delicious.
To make this mouthwatering dish, you will need the following key ingredients:
- Flank steak: This lean cut of beef is a great choice for marinating, which is why it’s my go-to for this recipe. However, you can use any cut you like.
- Bloody Mary mix: Feel free to use any kind you prefer, but Zing Zang is my personal favorite.
- Vodka: Would it be a Bloody Mary without vodka? All jokes aside, alcohol acts as a flavor enhancer in marinades, making everything taste better. This is totally optional, so you can leave it out if needed.
- Worcestershire sauce: This fermented condiment is a combination of sweet, savory, salty, and tangy flavors that are regularly used in marinades for grilled meats.
- Horseradish: With its strong and spicy flavors, this ingredient is a staple in the classic Bloody Mary cocktail and is a staple in our marinade. It also pairs beautifully with steak!
- Lemon juice: The acidity found in lemon juice both brightens and enhances the flavors of our marinade ingredients. Not only that, but it also helps to break down the proteins in the steak, helping to tenderize it.
- Veggies" To make the fresh salsa that you will serve atop the grilled flank steak, you will need Roma tomatoes, celery, and white onion.
Recipe Tips and Tricks
Here are some of my top tips and tricks to help you make this recipe:
- Try to allow at least 2 hours of marinating time for the steak, preferably overnight if you have the time. This will help ensure the most flavorful and tender results!
- Not a fan of heat? You can reduce the amount of horseradish by half and taste the marinade before soaking the steak to make sure it’s mild enough for you. If you find that it’s still a bit too spicy, add more lemon juice or Bloody Mary mix.
- It’s perfectly fine to prep this dish the night before, but I recommend waiting until no more than a few hours before serving to make the salsa. If you make it too far ahead of time, it will likely wind up getting soggy.
What to Serve With Marinated Flank Steak
You can serve this steak dish with a wide variety of side dishes, from rice or potatoes to cooked veggies or salad. I love serving this mouthwatering dish with a refreshing salad for the perfect balance of rich and refreshing, but you can pair it with any of your favorite dishes.
If you need some ideas on what to make, here are some of my top choices for side dishes to serve with Bloody Mary Flank Steak:
- Easy Spring Mix Salad
- Kale Caesar Quinoa Bowl
- Crispy Baked Zucchini
- Easy Grilled Vegetables
- Garlic Sauteed Spinach
- Easy Vegetable Pasta Salad
How to Store Cooked Flank Steak
There are a few ways you can store this dish, depending on where you are at in the process. To start, let’s say you’ve cooked a few too many steaks and now have leftovers. Leftover steak can be transferred to an airtight container and stored in the fridge for 3-4 days or in the freezer for up to 4-6 months.
Now, let’s try a different scenario. Let’s say you’ve got your flank steaks in the Bloody Mary marinade and you’re ready to go, but you realize that you won’t actually need as much food as you previously anticipated.
What do you do with that extra marinated steak? Don’t worry, it won’t go to waste. Marinated steak can be stored in an airtight storage bag in the freezer for up to 3 months.
Frequently Asked Questions
Below you will find the answers to some of the most frequently asked questions about this dish:
Is flank steak tough or tender?
Because flank steak is a very lean cut of beef, it is known to be tough unless it’s properly prepared. By marinating this cut for a few hours prior to cooking it, you can ensure that it gets nice and tender, rather than tough.
What is the flank steak marinade made of?
This recipe uses Bloody Mary mix as a marinade for the steak. Both homemade and store-bought options work. Bloody Mary mix can vary by recipe, but it generally contains a combination of tomato juice, horseradish, lemon juice, Worcestershire sauce, and spices.
Can you freeze marinated flank steak?
Yes! While I would not recommend freezing the fresh Bloody Mary salsa, you can safely freeze the flank steak in an airtight bag or container for up to 4-6 months.
Marinated Flank Steak
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- 2 lbs lean flank steak
- 2 cups bloody mary mix (we love zing zang, but any will do)
- 1/4 cup vodka (optional)
- 1 lemon, juiced
- 3 cloves garlic, minced
- 2 tsp Worcestershire
- 2 tsp celery salt
- 1 tsp prepared horseradish
- 1 tsp ground black pepper
- 1/2 tsp kosher salt (moreto taste)
- 1/2 cup celery, diced (about 2 stalks)
- 4 roma tomatoes, seeded and diced
- 1/2 onion, diced
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Heat a cast iron grill pan over medium high heat. If using an outdoor grill, preheat to 450 degrees. Place steak on the grill pan (or grill) and cook for 5 minutes. Flip over and cook for 4 minutes. Place steak on a cutting board and let rest for 10 minutes. Use a foil tent to cover the flank steak as it rests.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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