● 1 cup vegetable juice ; (recommended: V-8)
● 1/2 cup vodka
● 1 tsp. sea salt
● 1 tsp. freshly ground black pepper
● 1 tsp. hot sauce
● 1 tbsp. lemon juice
● 1 tbsp. Worcestershire sauce
● 1/2 tbsp. crushed garlic
● 1 tsp. onion powder
● 1 tsp. celery salt
● 1 tbsp. prepared horseradish
● 4 tbsp. olive oil
● 1 – lb. 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 to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.  Put Flank steak on grill and let sit on one side – after 5 minutes flip to other side.
Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Cookie Dough Cupcakes with Ganache Frosting

Recipe From: Taste of Home and Becky M

Yield: 24


● 1 package (18-1/4 ounces) yellow cake mix
● 1 cup milk
● 3 eggs
● 1/2 cup butter, melted
● 1 tsp. vanilla extract
● 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

● 2 cups (12 ounces) semisweet chocolate chips
● 1 cup heavy whipping cream
● 1/2 cup miniature semisweet chocolate chips


In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 mi miniature nutes.

Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.

Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with chocolate chips. Yield: 2 dozen.

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