Bloody Mary Flank Steak

Steps

• 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.

  Ingredients

  • 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.

  Ingredients

  • 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 / 260 ˚C

• 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 / 260 ˚C

  130 ˚F / 54 ˚C

• 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!