2 cups spicy V-8 vegetable juice
1/2 cup vodka
2 teaspoons sea salt
1 teaspoon black pepper
2 teaspoons hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1 - 1 1/2 pounds flank steak
1 cup cherry tomatoes, for garnish (optional)
Mix all of the sauce ingredients in a large bowl. Season to taste. Reserve 1/2 cup of the sauce for serving. Add the flank steak to the bowl, making sure it is covered with the sauce. Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat a grill, skillet or grill pan to high heat. Remove steak from marinade and pat dry with paper towels. Grill for 3-5 minutes per side, depending on preference for doneness and thickness of steak.
Lightly drizzle cherry tomatoes with olive oil and grill for 2-3 minutes, just long enough to soften and give them a smoky flavor. Sprinkle with salt and pepper.
Let the steak rest for 5 to 10 minutes. Slice against the grain and serve with cherry tomatoes and reserved sauce on the side. Enjoy!