Bloody Mary Flank Steak

1 cup tomato juice
½ cup vodka
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
½ tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
4 tablespoons extra-virgin olive oil
1 pound flank steak

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon ziploc bag. Add the flank steak. Marinate in the refrigerator for at least 8 hours and up to 24 hours.

Preheat the grill. Remove steak from the marinade. Grill steaks 6 minutes per side. The thin ends should be medium-well, the center medium, and the thick end medium-rare.

Let the steaks stand on a plate for 5 minutes then transfer them to a cutting board and cut on the bias against the grain.