BLOODY MARY FLANK STEAK
Provided by Guy Fieri
Categories main-dish
Time P1DT35m
Yield 4 to 8 servings
Number Of Ingredients 13
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 STEAKS
Provided by Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to ensure even marinating.
- Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter.
STEAK BITES WITH BLOODY MARY DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield up to 6 servings as a starter course
Number Of Ingredients 11
Steps:
- Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
- Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.
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 FLANK STEAK FROM GUY FIERI
I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)
Provided by Vina7737
Categories Meat
Time 8h30m
Yield 3-4 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 526.4, Fat 30.9, SaturatedFat 7.7, Cholesterol 62, Sodium 1190.1, Carbohydrate 7.6, Fiber 1.2, Sugar 4.1, Protein 33
BLOODY MARY STEAK HOAGIES
I always end up with left over bloody mary mix after hosting a weekend brunch. So I created my bloody mary steak hoagies as a perfect way to repurpose this cocktail mix with its bold flavors into a quick and easy steak sandwich. The cocktail's spices and layers of flavors take my steak sandwich to a whole new level.
Provided by Claire Robinson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the bloody mary sauce: Heat the oil in a medium skillet over medium-high heat. Add the scallions and garlic and cook until wilted, about 1 minute. Add the bloody mary mix and Worcestershire sauce, season with pepper and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Bring to a boil, then reduce to a simmer and allow to thicken and reduce by half, 1 to 2 minutes.
- To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter. Set aside.
- For the hoagies: Heat the oil in a cast-iron grill pan or skillet over high heat. Spread the steak in an even layer on one side of the pan and, without touching, cook until it is easily released, about 2 minutes. Sprinkle the meat with salt and pepper, flip and cook to desired temperature, about 1 minute more for medium. Allow the steak to rest, about 10 to 15 minutes.
- Meanwhile, add the onions to other side of the grill pan and cook until they begin to caramelize, 2 to 3 minutes.
- Butter the insides of the cut hoagie rolls. Toast the rolls, open-side down, on a griddle or large skillet over medium-high heat until light golden brown, about 2 minutes. Set aside.
- Toss the steak and onions together on the grill pan over medium heat, then divide the mixture in half, making two mounds in the shape of the hoagie roll. Ladle some of the warm steak sauce over top of each mound and immediately cover each with 2 slices of provolone so that the steam melts the cheese.
- Place the toasted hoagies rolls, open-side down, on top of the cheese-covered steak mix. Using a large spatula to get underneath the steak with one hand and holding the roll with the other hand, flip the sandwich over, pressing the spatula into the hoagie roll once inverted to scrape all the yumminess into the toasted roll. Serve topped with parsley and more sauce on the side for dipping, then eat and enjoy!
STEAKHOUSE BLOODY MARY
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
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 MARINATED STEAK
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
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
CLASSIC BLOODY MARY
If you want to spice up that tomato juice, just use this classic bloody mary recipe serve in a salt-rimmed glass.
Provided by JASONS_GAL
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 9
Steps:
- Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
- In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 8.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0 g, Sodium 2276.9 mg, Sugar 6.7 g
BLOODY MARY-GLAZED STEAKS
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
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
STEAK BITES WITH BLOODY MARY DIPPING SAUCE
Make and share this Steak Bites With Bloody Mary Dipping Sauce recipe from Food.com.
Provided by icetea
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes.
- Add vodka and boil to reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish.
- Stir to combine the dipping sauce and return the sauce to a simmer.
- Add salt and pepper and adjust seasonings.
- Heat nonstick skillet over high heat.
- Coat meat bites lightly in oil.
- Season with steak seasoning blend or salt and pepper, to taste.
- Cook the meat until caramelized all over, about 2 minutes on each side.
- Transfer dipping sauce to a small dish and place at the center of a serving platter.
- Surround the dip with meat bites and set several bamboo "stakes" or skewers alongside meat.
Nutrition Facts : Calories 314.6, Fat 18.7, SaturatedFat 6.8, Cholesterol 67.5, Sodium 372.8, Carbohydrate 5.6, Fiber 0.9, Sugar 3, Protein 19.9
BLOODY MARY SKIRT STEAK
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
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 MARINADE
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
Steps:
- Combine all ingredients in a medium sized glass bowl.
- Tightly cover and refridgerate for up to 5 days.
THE ULTIMATE SHAKEN BLOODY MARY
This recipe is restaurant quality. You will not be disappointed!
Provided by C R Henning
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.
Nutrition Facts : Calories 208 calories, Carbohydrate 17.1 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 2206.9 mg, Sugar 13.2 g
FLANK STEAK WITH BLOODY MARY TOMATO SALAD
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
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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- In a glass baking dish, combine the tomato juice, vodka, lime juice, Worcestershire sauce, horseradish, hot sauce, celery salt and pepper. Add the steaks and turn to coat. Cover and refrigerate for 1 1/2 hours, turning occasionally. Remove the steaks from the refrigerator 30 minutes before grilling.
- Light a grill. Lightly brush the grate with oil. Drain the steaks and pat dry; brush with olive oil. Season the steaks generously with salt and grill over moderately high heat, turning occasionally, about 15 minutes for medium rare. Place a dollop of Tomato-Horseradish Butter on each steak and serve.
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