Bloody Mary Flank Steak Recipes

BLOODY MARY FLANK STEAK FROM GUY FIERI

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).

FLANK STEAK WITH BLOODY MARY TOMATO SALAD

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 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.

BLOODY MARY GRILLED STEAK

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.