● 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.

Breakfast Pizza


● 4 eggs, lightly beaten

● 2 tbsp. butter

● 2 (8-inch) pizza crusts ; (recommended: Boboli)

● 1 tbsp. extra-virgin olive oil

● 2 cups shredded jack cheese blend ; (recommended: Colby)

● 4 fully cooked sausage patties ; crumbled (recommended: Jimmy Dean)

● 1/4 cup shredded Parmesan

● 1 medium tomato ; diced

● 1 tsp. Italian seasoning


Preheat oven to 450 degrees F. In a medium pan over medium heat, scramble eggs in butter; set aside. Lay out pizza crusts and brush with oil. Top with eggs, cheese, and crumbled sausage, parmesan, tomatoes and Italian Seasoning. Slide into oven on middle rack and cook 8-10 minutes or until cheese has melted and begins to bubble. Serve Hot., cut into wedges.

This can also be made on a hot oiled grill.

Check out more of my recipe posts here.

Find lots more recipes at Tempt My Tummy Tuesday, Tasty Tuesday and Grocery Cart Challenge Recipe Swap.