Bloody Mary Steaks Recipes

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BLOODY MARY FLANK STEAK



Bloody Mary Flank Steak image

Provided by Guy Fieri

Categories     main-dish

Time P1DT35m

Yield 4 to 8 servings

Number Of Ingredients 13

1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1-pound flank steak

Steps:

  • 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.
  • Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

AWARD WINNING BLOODY MARY RECIPE



Award Winning Bloody Mary Recipe image

For optimal results, make this Bloody Mary Mix the night before so the flavors have time to combine for maximum impact. Pulse all ingredients in the blender, making sure the garlic gets completely chopped. I believe it is the combination of Pickle juice and fresh dill that really make this Mix stand out. Customize to your preference with additional hot sauce and worcestershire sauce at the end. **This will make a pitcher of bloody mary mix- enough for 4 bloody marys.

Provided by Robyn

Time 22m

Number Of Ingredients 14

2 cups regular v8, 2 cups v8 bloody mary
8 oz vodka, or to your preference- I like to add mine to the glasses not the mix, then pour the bloody mary mix on top and stir so people can make theirs as strong or not as they prefer.
1/4 cup pickle juice- I recommend Claussen
2 tbsp Worcestershire sauce
1 heaping tbsp horseradish
2 cloves garlic
juice of 2 limes
1 tbsp apple cider vinegar
1 tsp celery salt
1 tsp Crystal, Louisiana hot sauce
1/2 tsp black pepper
1 heaping tbsp fresh dill
bbq rub- optional- for rimming glasses
Garnishes- see notes below

Steps:

  • Combine all ingredients and pulse in a blender making sure the garlic is fully chopped and pulverized. Let sit in the refrigerator overnight before serving. This recipe will make one pitcher of mix, about 4 bloody marys/.

BLOODY MARY STEAKS WITH GREEN OLIVE BUTTER



Bloody Mary Steaks with Green Olive Butter image

We love spicy foods and never tire of this quick supper. Keep the grill hot and it's almost foolproof! This dish comes together in the time it takes to toss a salad, pour the wine and ring the dinner bell. Roughly torn pieces of rustic country style bread heated on the grill make a nice accompaniment.

Provided by TOUTESRECETTES

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 (6 ounce) boneless beef sirloin steaks, room temperature
2 tablespoons olive oil
4 teaspoons cracked black pepper
2 teaspoons celery seed
1 ½ cups extra spicy Bloody Mary mix
1 tablespoon orange juice concentrate
2 fluid ounces vodka
16 pitted green olives
3 tablespoons cold unsalted butter
2 teaspoons chopped garlic

Steps:

  • Preheat a grill to medium heat.
  • Brush steaks on both sides with olive oil, then sprinkle with a mix of cracked pepper and celery seed. Cook steaks to desired doneness on the preheated grill. When done, allow steaks to rest on a plate while continuing with the recipe.
  • Bring the Bloody Mary mix, orange juice concentrate, and vodka to a boil over high heat; then reduce heat to medium, and simmer for 5 minutes. While sauce is cooking, puree the olives, butter, and garlic in a small food processor until almost smooth.
  • To serve, pour a pool of the sauce in the center of each plate. Slice each steak into 4 or 5 slices, and fan out over the sauce. Add a dollop of olive butter, and spoon a little more sauce overtop.

Nutrition Facts : Calories 568 calories, Carbohydrate 8.7 g, Cholesterol 102.8 mg, Fat 39.3 g, Fiber 0.9 g, Protein 36.3 g, SaturatedFat 15.4 g, Sodium 912.9 mg, Sugar 4.1 g

BLOODY MARY MARINATED STEAK



Bloody Mary Marinated Steak image

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

1 cup bloody mary mix
2 tablespoons vodka
1 tablespoon fresh squeezed lime juice
4 (6 ounce) beef tenderloin steaks (or similar favorite)
2 -3 teaspoons lawry red pepper season salt
1 1/2 tablespoons butter, softened
2 -3 teaspoons horseradish
olive oil flavored cooking spray

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

BLOODY MARY SKIRT STEAK



Bloody Mary Skirt Steak image

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

2 cups tomato juice (use V8 Spicy Hot)
2 tablespoons prepared horseradish
4 garlic cloves, minced
10 dashes Tabasco sauce (or more)
1/2 tablespoon Worcestershire sauce
1 lemon (juiced)
1 lb skirt steaks or 1 lb flank steak

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 STEAK



Bloody Mary Steak image

Provided by Claire Robinson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons avocado oil (you can use any other high smoke point oil such as grapeseed or canola)
1 scallion, sliced, reserving darkest green tips for garnish
1 large clove garlic, minced (use rasp grater for speed)
Juice of 1/2 lemon
1 cup bloody mary mix or tomato juice
4 to 6 dashes Worcestershire sauce
1 1/4 pounds (roughly) flank steak (tip: if a larger piece is purchased, it can be cut in half lengthwise against the grain to make 2 long pieces; good for quicker cooking and less waste)
Kosher salt and fresh coarsely ground black pepper (heavier on pepper to mimic Bloody Mary)
1 tablespoon chopped fresh parsley, plus additional whole leaves for garnish
1 tablespoon sliced pickled jalapenos
1 tablespoon unsalted butter, cold
1 cup grape tomatoes, halved

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



Flank Steak with Bloody Mary Tomato Salad image

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

Steak:
2 1 1/2 pounds flank steaks
Kosher salt
2 teaspoons (packed) light brown sugar
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Vegetable oil (for brushing)
Salad:
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pound cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

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