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Bloody Mary Steaks
Recipes
Bloody Mary Steaks
4 servings
45 minutes total

Ingredients

  • 1 lemon, for juice
  • ½ cup spicy vegetable juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon celery salt
  • Large zip-top bag
  • 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
  • Cooking spray
  • ¼ cup crumbled blue cheese

Steps

    1. Juice lemon (1 tablespoon). Combine vegetable juice, horseradish, Worcestershire sauce, lemon juice, and celery salt. Pour one-half mixture into zip-top bag; reserve remaining half. Add steaks to bag (wash hands); seal bag, knead to coat, and let stand 15 minutes (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium-high. Remove steaks from bag (discard marinade) and coat with spray; grill 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Slice steaks and sprinkle evenly with cheese. Serve with reserved sauce for dipping.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 260, Total Fat 11g, Sat Fat 4.5g, Trans Fat 0g, Chol 95mg, Sodium 410mg, Total Carb 2g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 35g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 10%