Recipe courtesy of Steven Raichlen
Bloody Mary Steaks
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 937
- Total Fat
- 64
- Saturated Fat
- 26
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 71
- Cholesterol
- 301
- Sodium
- 557
- Total: 1 hr 25 min
- Prep: 1 hr 10 min
- Cook: 15 min
Ingredients
Eight 3- to 4-ounce or four 6- to 8-ounce filet mignons
For the marinade:
2 cups tomato juice or V-8 juice
1/4 cup vodka (preferably Absolut Pepar vodka) or gin
2 tablespoons fresh lime juice
4 teaspoons Worcestershire sauce, or to taste
1 tablespoon freshly grated horseradish or prepared white horseradish
1 to 2 teaspoons hot pepper sauce, or to taste (unless your using Pepar vodka)
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Directions
- 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.