By Traeger Kitchen
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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|2 Cup||Traeger Smoked Bloody Mary Mix or V-8 Juice|
|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|
|1 1/2 Pound||flank steak|
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
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
When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
In a small saucepan over medium heat, add the reserved marinade and simmer until reduced by half. Keep warm.
Drain the flank steak and discard the marinade that covered the meat. Pat the meat dry with paper towels.
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 / 260 ˚C
130 ˚F / 54 ˚C
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!