Bloody Mary Marinated Steak 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.

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.

STEAKHOUSE BLOODY MARY



Steakhouse Bloody Mary image

Stir up the perfect bloody Mary with our recipe made with red pepper, horseradish, steak sauce and Worcestershire sauce.

Provided by By Arlene Cummings

Categories     Beverage

Time 10m

Yield 1

Number Of Ingredients 11

1 1/2 oz vodka (about 1 tablespoon plus 2 teaspoons)
4 oz tomato juice
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
2 drop red pepper sauce
Juice of half a lime (about 1 tablespoon)
1 teaspoon ground horseradish (not the creamy kind)
Dash celery salt
Dash ground red pepper (cayenne)
1 stalk celery
Seasoned salt for the rim of the glass

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.

Nutrition Facts : ServingSize 1 Serving

BLOODY MARY MARINADE



Bloody Mary Marinade image

This is a great marinade for beef, chicken or lamb. We typically let beef steaks soak for about 4 hours before grilling. Recipe can easily be halved, as it makes a lot.

Provided by Rhonda_H

Categories     < 15 Mins

Time 10m

Yield 3-4 cups

Number Of Ingredients 7

2 cups bloody mary mix
1/4 cup olive oil
1/4 cup vodka
2 tablespoons Worcestershire sauce
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 dash cayenne

Steps:

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

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-GLAZED STEAKS



Bloody Mary-Glazed Steaks image

Bloody Mary fans are sure to be up for these flavorful glazed steaks. Get out the horseradish and Worcestershire sauce and try 'em tonight.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 6

1/2 cup canned crushed tomatoes
1/2 cup LEA & PERRINS Worcestershire Sauce
1 tsp. hot pepper sauce
1 tsp. KRAFT Prepared Horseradish
1/2 tsp. ground black pepper
8 boneless beef sirloin steaks (2 lb.), 1 inch thick

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.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g

BLOODY MARY LONDON BROIL



Bloody Mary London Broil image

Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also uses flank, chuck, or European cut. Regardless of your choice it's always important to pick top quality meat for the most tender and flavorful London broil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Vegetable-oil cooking spray
Coarse salt

Steps:

  • Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
  • Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes.
  • Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot.
  • Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.
  • Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

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