Bloody Mary Flank Steak From Guy Fieri - cooking recipe

Ingredients

1 cup vegetable juice (V-8 recommended)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon hot sauce (I used Tabasco)
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1 lb flank steak

Preparation

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2\" slices) on the bias against the grain and serve.
(Cooking time includes marinating time).