Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Bloody Mary Flank Steak
paired with our Dry Creek Valley ‘Old Vine’ Zinfandel

1 cup vegetable juice (I like to use Mr. T, Bold and Spicy Bloody Mary Mix)
˝ cup vodka; 1 tsp sea salt
1 tsp ground black pepper; 1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
˝ Tbsp crushed garlic; 1 tsp onion powder
1 tsp celery seed; 1 Tbsp prepared horseradish
4 Tbsp olive oil; 1lb flank steak

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours. Preheat the grill, remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, lower heat to medium and cook to medium rare. Let the flank steak rest, covered with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve with baked potatoes and your choice of seasonal vegetables. For a superb tasting sensation, pair with Dry Creek Valley ‘Old Vine’ Zinfandel. This magnificent Zinfandel has complexity and depth that complements the bold flavors of the marinade and the hearty tender meat. It arrives with aromas of rich blackberries and carries onto the palate with more luscious black fruit, a hint of cactus fruit and soft leather. The lingering finish is full-bodied with a velvety mouthfeel that prepares you for the next sip.