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Bloody Mary Flank Steak

10

15

Pecan

Bloody Mary’s aren’t just for breakfast. The delicious beverage tenderizes meat perfectly & imbibes steak with rich flavor. Savor that Bloody Mary flavor any time of day.

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Bloody Mary Marinade & Sauce

  • 2 Cup Traeger Smoked Bloody Mary Mix or V-8 Juice

  • 1/2 Cup vodka

  • Juice of 1 lemon, or lime

  • 3 Clove garlic, finely minced

  • 1 Tablespoon Worcestershire sauce

  • 1 Teaspoon coarse ground black pepper

  • 1 Teaspoon celery salt

  • hot sauce

  • 1/2 Cup vegetable oil

Flank Steak

  • 1 1/2 Pound flank steak

  • 1

    Make the Bloody Mary marinade. In a medium bowl, combine the Traeger Smoked Bloody Mary Mix, vodka, lemon juice, garlic, Worcestershire sauce, pepper, celery salt, and hot sauce. Whisk in the oil.

    • 2 Cup Traeger Smoked Bloody Mary Mix or V-8 Juice

    • 1/2 Cup vodka

    • Juice of 1 lemon, or lime

    • 3 Clove garlic, finely minced

    • 1 Tablespoon Worcestershire sauce

    • 1 Teaspoon coarse ground black pepper

    • 1 Teaspoon celery salt

    • To Taste hot sauce

    • 1/2 Cup vegetable oil

  • 2

    In a resealable plastic bag, place the steak and pour half the marinade over it. Marinate overnight in the refrigerator, up to 24 hours. Reserve the remaining half of the marinade in a covered container and refrigerate.

    • 1 1/2 Pound flank steak

  • 3

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 4

    In a small saucepan over medium heat, add the reserved marinade and simmer until reduced by half. Keep warm.
  • 5

    Drain the flank steak and discard the marinade that covered the meat. Pat the meat dry with paper towels.
  • 6

    Insert the probe horizontally into the center of the steak. Place the steak directly on the grill grates, close the lid, and grill for 7-10 minutes per side, until the internal temperature reaches 130°F, or desired doneness.

    500 ˚F

    130 ˚F

  • 7

    Remove the steak from the grill, transfer to a cutting board and let rest for 3 minutes before carving on a sharp diagonal against the grain. Serve with the warmed sauce. Enjoy!

Cooking Notes

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