BLOODY MARY STEAK
Steps:
- In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes.
- Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside.
- To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
- Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.
FLANK STEAK WITH BLOODY MARY TOMATO SALAD
Provided by Sara Dickerman
Categories Beef Tomato Fourth of July Picnic Graduation Father's Day Backyard BBQ Dinner Steak Family Reunion Grill Grill/Barbecue Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For steak:
- Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.
- Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
- For salad:
- Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
- Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
- Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.
BLOODY MARY FLANK STEAK FROM GUY FIERI
I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)
Provided by Vina7737
Categories Meat
Time 8h30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) 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. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
- Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
- (Cooking time includes marinating time).
Nutrition Facts : Calories 526.4, Fat 30.9, SaturatedFat 7.7, Cholesterol 62, Sodium 1190.1, Carbohydrate 7.6, Fiber 1.2, Sugar 4.1, Protein 33
BLOODY MARY FLANK STEAK
Steps:
- Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
- Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
- Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.
BLOODY MARY SKIRT STEAK
The marinade for this grilled steak is based on the popular cocktail. While the meat is resting, char some green onions on the grill for a tasty and complementary side dish. From "Mens Health" magazine.
Provided by threeovens
Categories Steak
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a baking dish, whisk together tomato juice, horseradish, garlic, Tabasco, Worcestershire, and lemon juice.
- Add steak and turn to coat with marinade; cover dish with plastic wrap and marinate, in the refrigerator, for at least 2 hours, up to overnight.
- Preheat the grill to high heat.
- Remove meat from marinade and blot dry with paper towels (discard marinade).
- Grill steak until medium rare, about 3 to 4 minutes per side.
- Let rest at least 5 minutes before slicing across the grain.
Nutrition Facts : Calories 220.7, Fat 9.5, SaturatedFat 3.6, Cholesterol 73.7, Sodium 452.6, Carbohydrate 8.8, Fiber 1.2, Sugar 5.5, Protein 25.3
BLOODY MARY GRILLED STEAK
This is a great flavorful recipe which can be used from strip, rib eye to flank, skirt and london broil cuts. It is easy and a great summer dish. I love to serve this with my creamy stove top semi mashed and spinach potatoes and a nice fresh crisp salad with marinated mushrooms and onions. Now this may seem odd, but I can't give exact measurements for this. But on average I will give you what I find works best. It is really dependent on the cut of the steak you may have to use more or less marinade.
Provided by SarasotaCook
Categories Steak
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large baggie, add the Bloody Mary mix, vodka, pepper, oregano and mix or shake well. Add the steak and marinade at least 4 hours, up to 8. Skirt steak and thinner cuts will take less time than thicker cuts such as a London Broil.
- For the Bleu Cheese, just mix all ingredients and chill.
- Now, grill the steak, nothing fancy. Just grill until medium rare or until the desired consistency. Then let rest for 5-10 minutes as you saute the celery. An inside grill pan will work just fine if you do not have an outside grill.
- First for the celery, thin slice lengthwise and then cut into 1" pieces on an angle. Melt the butter in a large non stick skillet. Add the celery and saute until soft, about 5 minutes, add salt and pepper and serve.
Nutrition Facts : Calories 1597.8, Fat 89.2, SaturatedFat 44.1, Cholesterol 357.8, Sodium 974.9, Carbohydrate 10, Fiber 1.4, Sugar 4.3, Protein 157.1
BLOODY MARY MARINATED STEAK
Something different for steaks - with just a little kick! Prep time includes marinade time! Cook time varies on thickness and type of steaks used.
Provided by LiisaN
Categories Weeknight
Time 12h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the bloody mary mix, vodka and lime juices.
- Place steaks in marinade- seal and refrig for at least 12 hours.
- Mix the butter and horseradish.
- Heat grill.
- Pat dry steaks- lightly spray with olive oil and season with the red pepper seasoning salt.
- Grill to desired doneness.
- Place butter/horseradish sauce on top of each steak and enjoy.
Nutrition Facts : Calories 546.3, Fat 44.4, SaturatedFat 18.9, Cholesterol 132.2, Sodium 120.3, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 30.3
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