Bloody Mary Steak Salad Recipes

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.

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.

RIB EYE STEAKS WITH PARSLEY BUTTER AND BLOODY MARY SHOTS

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.

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.

BLOODY-MARY TOMATO SALAD

Steps:

• Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

BLOODY MARY SALAD

Steps:

• DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
• Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
• Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
• SALAD: Toss remaining ingredients together and season with salt and pepper.
• Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.