Recipe courtesy of Claire Robinson

Bloody Mary Steak

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  • Level: Easy
  • Total: 35 min (includes resting time)
  • Active: 25 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
  4. 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.

Cook’s Note

If you have it on hand, try adding horseradish instead of garlic (or in addition to). Pickled peppers can be any kind of pepper or pickled vegetable you like and keep on hand as a staple—jalapenos, banana peppers, pepperoncini, cherry peppers, onions, long beans, okra, Calabrian chile, etc.