ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bloody Mary Flank Steak with Grilled Onions

Yield Makes 4 servings
We combined some of the classic accompaniments to a good steak--Worcestershire, horseradish, tomatoes, onions--for this zesty marinade. Prep and Cook Time: 25 minutes, plus at least 4 hours to marinate.


  • 1 beef flank steak (about 1 1/2 lbs.), fat trimmed
  • 4 large red onions, cut crosswise into 3/4-in.-thick rings
  • Bloody Mary Marinade
  • Coarse kosher salt and freshly ground black pepper
  • Celery leaves and lemon wedges

Nutrition Information

  • calories 310
  • caloriesfromfat 28 %
  • protein 29 g
  • fat 9.6 g
  • satfat 4 g
  • carbohydrate 22 g
  • fiber 3.8 g
  • sodium 513 mg
  • cholesterol 62 mg

How to Make It

  1. Put steak and onion slices in a 1-gal. resealable plastic bag and pour in marinade. Seal bag and marinate in refrigerator, turning occasionally, at least 4 hours and up to overnight. Remove steak and onions, reserving marinade.

  2. Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above grill level only 1 to 2 seconds). Arrange steak and onions on grill and baste with marinade; close lid if using gas. Cook steak and onions until they begin to brown, 4 to 5 minutes. Turn over, baste again, and close lid. Cook onions until browned on both sides and softened, 2 to 3 minutes more; remove and set aside. Continue to cook steak until done to your liking, 10 to 12 minutes total for medium-rare. Transfer steak to a rimmed board or a platter and let rest 3 to 5 minutes.

  3. Thinly slice steak across the grain. Season to taste with salt and pepper. Serve topped with onion slices and garnished with celery leaves and lemon wedges.