Beef flank steak in Bloody Mary marinade

Ingredients:

• 450 g beef flank steak
• 1 cup concentrated vegetable juice (a mixture of tomatoes, carrots, beets, celery and herbs)
• 1/2 cup vodka
• Sea salt and freshly ground pepper
• 1 teaspoon hot sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1-2 crushed garlic cloves
• 1 tsp onion powder
• 1 teaspoon celery seeds
• 1 tbsp. l. grated horseradish
• 1/4 cup extra virgin olive oil

Preparation:

1. In a 1-liter plastic container with a lid, thoroughly combine the vegetable juice, vodka, 1 teaspoon each of sea salt and black pepper, hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seed, horseradish, and olive oil. Add the steak. Refrigerate and marinate for at least 8 hours (or up to 24 hours).
2. Preheat the grill to high. Remove the steak from the marinade and pat dry with paper towels. Grill the steak for 2 minutes per side until the grill marks form, then reduce the heat to medium and grill for another 7-9 minutes per side until medium-rare.
3. Remove the steak from the grill, cover with a clean towel, and let it rest for 5-10 minutes. Slice across the grain.