20 Go-To Recipes You'll Want to Commit to Memory
Everyone has a delicious dish that's so deceptively simple, they can make it by heart. We asked, and you gave us your favorites.
Bloody Mary Flank Steak
This is exactly what it sounds like—steak marinated in a Bloody Mary cocktail.
Combine 1 cup vegetable juice like V8, ½ cup vodka, 1 tsp. each salt, black pepper, hot sauce, onion powder, and celery seed, 1 Tbsp. each lemon juice, horseradish, and Worcestershire sauce, 2 cloves crushed garlic, and ¼ cup olive oil. Marinate 1 pound flank steak in half the mixture for 8 to 24 hours. Simmer the remaining marinade in a saucepan until reduced by half and reserve, reheating right before serving. When you're ready to cook the steak, heat a grill pan or skillet to high. Wipe marinade off steak and sear both sides, then lower heat and cook until steak is medium rare, 8 to 10 minutes. Let rest for 5 minutes, then slice against the grain. Serve with the reduced sauce, a drizzle of olive oil, and chopped celery and tomato.
—Guy Fieri, author of Guy Fieri Food: Cookin' It, Livin' It, Lovin' It (William Morrow)
Combine 1 cup vegetable juice like V8, ½ cup vodka, 1 tsp. each salt, black pepper, hot sauce, onion powder, and celery seed, 1 Tbsp. each lemon juice, horseradish, and Worcestershire sauce, 2 cloves crushed garlic, and ¼ cup olive oil. Marinate 1 pound flank steak in half the mixture for 8 to 24 hours. Simmer the remaining marinade in a saucepan until reduced by half and reserve, reheating right before serving. When you're ready to cook the steak, heat a grill pan or skillet to high. Wipe marinade off steak and sear both sides, then lower heat and cook until steak is medium rare, 8 to 10 minutes. Let rest for 5 minutes, then slice against the grain. Serve with the reduced sauce, a drizzle of olive oil, and chopped celery and tomato.
—Guy Fieri, author of Guy Fieri Food: Cookin' It, Livin' It, Lovin' It (William Morrow)
From the March 2012 issue of O, The Oprah Magazine