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Updated September 20, 2016
cup spicy Bloody Mary mix
lemon, juiced and sliced
Add steak to a large plastic bag. In a bowl, stir together Bloody Mary mix, vodka and lemon juice.
Pour marinade over steak and add sliced lemons. Let marinate for at least an hour, but overnight is best.
Remove steak from marinade and grill over medium-high heat for 5-6 minutes per side, until cooked through to your desired temperature.
Remove steak from grill, cover with foil and let rest for 5 minutes. Then slice or chop steak and serve while warm.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
- 2 tbsp tomato juice or passata
- 1 tbsp vodka (optional)
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco
- 4 beef rump steaks
For the dressing
For the salad
- 6 celery sticks, with leaves, sliced
- 1 x punnet salad cress, snipped
- 200g cherry tomatoes, halved
- 100g radishes, sliced
Each serving contains
of the reference intake
Carbohydrate 4.1g Protein 60.5g Fibre 1.5g
- 1 2 pound beef round steak, cut 3/4 inch thick
- Nonstick cooking spray
- ¾ cup hot-style tomato juice
- 2 cloves garlic, minced
- ¼ cup water
- 4 teaspoons cornstarch
- 2 tablespoons cold water
- 2 teaspoons prepared horseradish
- Salt and ground black pepper
Trim fat from steak. Cut steak into six serving-size pieces. Lightly coat an unheated large skillet with nonstick cooking spray heat skillet over medium-high heat. Add steak pieces cook until brown, turning once. Place meat in a 2 1/2- to 3 1/2-quart slow cooker. Add tomato juice, garlic, and 1/4 cup water.
Cover cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
Transfer meat to a serving platter, reserving cooking juices. If desired, slice meat. Cover meat and keep warm.
For gravy, pour cooking juices into a glass measuring cup skim off fat. Measure juices add water if necessary to make 1 1/2 cups liquid. In a small saucepan, combine cornstarch and 2 tablespoons cold water stir in cooking juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in horseradish. Season to taste with salt and pepper. Serve meat with gravy.
- 4 (6 ounce) boneless beef sirloin steaks, room temperature
- 2 tablespoons olive oil
- 4 teaspoons cracked black pepper
- 2 teaspoons celery seed
- 1 ½ cups extra spicy Bloody Mary mix
- 1 tablespoon orange juice concentrate
- 2 fluid ounces vodka
- 16 pitted green olives
- 3 tablespoons cold unsalted butter
- 2 teaspoons chopped garlic
Preheat a grill to medium heat.
Brush steaks on both sides with olive oil, then sprinkle with a mix of cracked pepper and celery seed. Cook steaks to desired doneness on the preheated grill. When done, allow steaks to rest on a plate while continuing with the recipe.
Bring the Bloody Mary mix, orange juice concentrate, and vodka to a boil over high heat then reduce heat to medium, and simmer for 5 minutes. While sauce is cooking, puree the olives, butter, and garlic in a small food processor until almost smooth.
To serve, pour a pool of the sauce in the center of each plate. Slice each steak into 4 or 5 slices, and fan out over the sauce. Add a dollop of olive butter, and spoon a little more sauce overtop.
Flank Steak with Bloody Mary Tomato Salad
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.
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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For Steak: (eliminate sous code)
Place Steak in large mixing bowl, add 1 cup Tabenero bloody mary mix to steak.
Thoroughly rub mix all over steaks. Cover steaks and allow to marinade for 30 minutes to an hour.
While steaks are marinating start horseradish mash potatoes.
Peel and quarter yukon gold potatoes.
Rinses potatoes with cold water until water is clear.
Fully cover potatoes with cold water and bring to simmer and cook for 40 minutes or until potatoes are fork tender.
Strain off water and add 1 lbs of cubed unsalted butter.
Place lid on top of potatoes until butter is melted.
Uncover and proceed to mash and add Atomic horseradish and salt and pepper to taste.
Reserve sour cream for plating.
Cherry tomato celery salad:
Cut tomatoes in half and cut celery into 6 inch long pieces, then with a potatoes peeler proceed to peel the celery stalks into ribbons.
Pick celery leaves from center of stalk and leave whole.
For parsley, pick leaves and rough chop. For assembly place all items in mixing bowl and toss with dressing.
Pour worcestershire and apple cider into blender, turn on and slowly add olive oil and lemon and season to taste
Coat a heated pan with olive oil and cook steaks flipping frequently for about 10 minutes or until they reach your desired temperature.
For plating dish, plate steaks, mound mash potatoes, top with sour cream and toss salad and place on top of steak.