● 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.

Apple Crumble Pie


● 5 cups Baking apples ; cubed peeled
● 1/2 cup sugar
● 2 tbsp. all-purpose flour
● 1 tsp. ground cinnamon
● 1/2 tsp. Ground nutmeg
● 1 unbaked pastry shell ; (9 inches)

~~ — Topping — ~~
● 1/2 cup sugar
● 1/2 cup all-purpose flour
● 1/2 cup butter or margarine


In a bowl, combine first five ingredients; spoon into pie shell. For topping, combine sugar and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Bake at 400° for 10 minutes. Reduce heat to 375°; bake for 40 to 45 minutes or until the topping is browned and apples are tender. Cover crust edges with foil during the last 15 minutes if needed. Cool completely before cutting. Yield: 6-8 servings.

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