Best 8 Bloody Mary Steak 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.

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.

GUY FIERI'S BLOODY MARY FLANK STEAK

Steps:

• In a large bowl, thoroughly mix all the ingredients except the flank steak. Pour half of the marinade into a resealable 1-gallon plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours. Pour the remaining marinade into a saucepan over medium-high heat and simmer until it is reduced by half, 10 to 15 minutes. Season to taste. Preheat a grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. (Discard the meat's marinade.) Grill or pan-sear both sides of the steak, then lower the heat to medium and cook to medium rare(135º) , 8-10 min. Let the flank steak rest, covered with foil, for 5-10 minutes, cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes. Makes 4 to 8 servings.

SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE

Steps:

• Preheat a grill pan or griddle to medium high.
• Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
• Stir in parsley, and season with salt and pepper.
• In a large serving bowl, combine lettuces and celery.
• Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
• Remove, cover loosely with aluminum foil, and let sit 10 minutes.
• Remove foil, slice steak across the grain.
• Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.

STEAK BITES WITH BLOODY MARY DIPPING SAUCE

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.

STEAK BITES WITH BLOODY MARY DIPPING SAUCE

Steps:

• Season steak well, cover and refrigerate. Mix all remaining ingredients in small saucepan, whisking to dissolve cornstarch. Bring to boil over medium heat, boil for 1 minute, remove from heat, cover and keep warm. Preheat grill to medium-high. Grill the steak over medium high heat approx. 7 minutes per side or to desired doneness, remove to platter, cover with foil and let rest for 10 minutes. Remove foil, place on cutting board and slice across grain into 1/2" slices, then cut each into bite-sized pieces. Serve with toothpicks and Bloody Mary dipping sauce.

BLOODY MARY STEAK SALAD

Steps:

• In a pan over high heat or on the grill, sear the unseasoned steak until browned well on both sides and cooked to medium-rare or desired temperature, about 3 to 4 minutes on each side. Allow the steak to rest while you prepare the other ingredients.
• In a large bowl, combine the vinegars, lemon juice, horseradish, Worcestershire sauce, hot sauce, and olive brine. Then add the red onion, celery, jalapeños, olives, and tomatoes. Grind a good amount of black pepper over top and stir to combine.
• Slice the meat into 1/2-inch slices across the grain and add to the salad. Mix again and allow to marinate for at least 30 minutes for the flavors to meld.
• When you're ready to eat, add the blue cheese, parsley, and celery leaves if you remembered to hold onto them.