• 1 cup vegetable juice (Guy recommends V8)
  • 1/2 cup vodka
  • 1 teaspoon fine sea salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 teaspoon hot sauce (Guy recommends Tabasco)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon ground celery seed
  • 1 tablespoon prepared horseradish
  • 1/4 cup olive oil
  • 1 pound flank steak
  • Small celery stalks and leaves, and grilled tomatoes, for garnish (optional)


  1. In a large bowl, thoroughly mix all the ingredients except for the flank steak and the garnish. Pour half the marinade into a resealable 1- gallon plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

  2. Pour the remaining marinade into a saucepan over medium- high and simmer until it is reduced by half, 10 to 15 minutes. Season to taste.

  3. Preheat a grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. (Discard the meat’s marinade.) Grill or pan- sear both sides, then lower the heat to medium and cook to medium rare (135°F), 8 to 10 minutes.

  4. Let the flank steak rest, covered with foil, for 5 to 10 minutes. Cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes.