Ingredients

• 1 cup vegetable juice (such as V8)
• 1/2 cup vodka
• Sea salt and freshly ground pepper
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 to 2 cloves garlic, crushed
• 1 teaspoon onion powder
• 1 teaspoon celery seeds
• 1 tablespoon horseradish
• 1/4 cup extra-virgin olive oil
• 1 pound flank steak

Instructions

1. Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
2. Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
3. Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.
4. Photograph by Paul Sirisalee