Bloody Mary Marinade Recipes

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 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 MARINADE

Steps:

• Combine all ingredients in a medium sized glass bowl.
• Tightly cover and refridgerate for up to 5 days.

BLOODY MARY SKIRT 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.

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.