Bloody Mary Grilled Steak Recipes

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.

GRILLED BLOODY MARY

Steps:

• Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes. Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.
• Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Worcestershire, horseradish, sugar, 1 ½ teaspoons of salt and ½ teaspoon black pepper to the processor and process until as smooth as possible.
• Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired.
• For each drink: In an ice-filled cocktail shaker, combine ½ cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning. Fill the cocktail shaker with clean ice before making each drink.

BLOODY MARY 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.

BLOODY MARY MARINATED STEAK

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.

STEAKHOUSE BLOODY MARY

Steps:

• Fill a shaker with some ice.
• Add all the ingredients and give it a good shake.
• Pour vodka mixture into seasoned salt-rimmed glass; garnish with celery stalk and your favorite pickled vegetables.

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-GLAZED STEAKS

Steps:

• Mix all ingredients except steaks until blended. Pour half the tomato mixture over steaks in shallow dish; turn to evenly coat both sides of steaks with tomato mixture. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove steaks from marinade; discard marinade. Grill steaks to medium doneness (160°F), turning once and brushing with remaining tomato mixture for the last few minutes.

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.