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Bloody Mary Flank Steak

Posted by mmillet on February 13, 2014

Bloody Mary Flank Steak

There are some "love children" that were simply meant to be. Others, not so much. (Pickles and peanut butter, anyone?) We think you'll unanimously agree that one of the former is the union of flank steak and bloody marys. With the combination of a spicy, acidic tomato base, some savory seasonings and vodka, it makes for a tenderizing and delectable marinade and sauce.

Although this recipe calls for flank steak, you could easily substitute skirt steak, hanger steak, flat iron steak, top round, sirloin, etc. (Keep in mind thinner cuts willl take less time to cook.) Just don't forget to slice the meat diagonally across the grain. As most of you seasoned carnivores know, this slicing technique shortens the meat fibers, making the difference between rubber and melt-in-your-mouth tenderness.

This meaty delight is in our From Pulled Pork to Peach Pie cookbook.


PREP TIME: 10 minutes, plus marinate overnight
COOK TIME: 15 minutes
SERVES: 4 to 6


2 cups of your favorite bloody Mary mix or V-8 juice (we recommend the spicy version)
1/2 cup cheap vodka (optional)
Juice of 1 lemon or lime
3 cloves garlic, finely minced
1 tbsp. Worcestershire sauce
1 tsp. coarse black pepper
1 tsp. celery salt
Tabasco® Sauce or your favorite hot sauce, to taste
1/2 cup vegetable oil
1-1/2 pounds flank steak


Make the marinade (divided use): In a mixing bowl, combine the bloody Mary mix, vodka, if using, lemon juice, garlic, Worcestershire, pepper, celery salt, and Tabasco®. Whisk in the oil.

Put the flank steak in a resealable plastic bag and pour half the marinade over it. Marinate overnight (up to 24 hours). Put the remaining marinade in a covered container and refrigerate.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

Pour the marinade from the container into a small saucepan and simmer over medium heat 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. Lay the meat directly on the grill grate and grill, turning once, for 7 to 10 minutes per side.

(Flank steak is best when cooked to medium-rare, about 135 degrees F.)

Transfer the steak to a cutting board and let rest for 3 minutes before carving on a sharp diagonal against the grain.

TRAEGER TIP: For the juiciest result, always let meat, poultry, and seafood rest before serving: 1 to 2 minutes for chicken breasts, burgers, and fish fillets, 3 minutes for steaks, pork tenderloin, and chops, 10 minutes for pork loin roasts, prime rib, and whole chickens, and up to 30 minutes for a whole turkey, pork shoulder, or foil-wrapped brisket.

Bloody Mary Flank Steak

Drizzle some of the reduced marinade over the top.

Bloody Mary Flank Steak


Bloody Mary Flank Steak Recipe.docx (11.88 kb)