Bloody Mary Glazed Steaks Recipes

Steps:

• Mix ingredients until blended.

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.

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.

Steps:

• For the butter: Combine the butter, parsley, lemon zest, horseradish, tomato paste, celery salt, Worcestershire sauce and lemon juice in a bowl and stir to blend. Season with salt and pepper. Transfer the parsley butter to the bottom of a large zip-top bag. Push all of the butter to the bottom, roll into a log and freeze until ready to serve.
• For the bloody mary shots: Combine the tomato puree, vodka, horseradish, Worcestershire sauce, hot sauce, lemon juice, a pinch of salt and some pepper in a large bowl and chill in the fridge until ready to serve.
• For the steaks: Heat a large skillet over high heat. Rub the steaks with olive oil, sprinkle with salt and pepper and place in the hot skillet. Cook in batches if needed, do not crowd the pan. Cook the steaks for 2 to 3 minutes on each side. Make sure to get the edges cooked. Remove the steaks from the heat and let rest before serving.
• For the salad: Combine the parsley leaves, celery leaves, olive oil and lemon juice and toss well to combine. Season with salt and pepper.
• To serve: Transfer the steaks to plates and divide the salad among the plates. Remove the butter from the freezer and slice off the plastic bag. Cut slices of butter from the log and place 1 to 2 slices on top of the warm steaks. Divide the bloody mary mixture between 6 large shot glasses or small bowls and serve alongside the steak and salad.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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.

Steps:

• Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
• Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
• Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.

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.

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!

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.