Bloody Mary Steak Recipe with Green Bean-Nectarine Salad

by hbz81250

Bloody Mary Steak Recipe

Bloody Mary Steak made with an easy homemade Bloody Mary marinade. This gives the tender, juicy, flank steak the most delicious flavor ever!

An easy homemade Bloody Mary gives the most delicious flavor for the most tender, juicy, flavorful flank steak marinade ever! Easy and fast enough for comfort food meals during the week and fancy enough for entertaining to rave reviews!

When I dined at a local restaurant that had a ‘Tequila Sunrise Chicken’, I knew instantly I had to make a marinade with my favorite cocktail. Suddenly the Bloody Mary Marinade became part of my cooking arsenal for meats! Bloody Mary’s are one of my favorite cocktails!

The Bloody Mary

A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice or celery salt. In the United States, it is usually consumed in the morning or early afternoon and is popular as a hangover cure.

Fernand Petiot claimed to have invented the modern Bloody Mary in 1934 as a refinement to George Jessel’s drink, at the King Cole Room in New York’s St. Regis Hotel, according to the hotel’s own history.[7] Petiot told The New Yorker in July 1964:

I initiated the Bloody Mary of today. Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”[8]

Bloody Mary Steak Collage

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Bloody Mary Steak

An easy homemade Bloody Mary gives the most delicious flavor for the most tender, juicy, flavorful flank steak marinade ever! Easy and fast enough for comfort food meals during the week and fancy enough for entertaining to rave reviews!
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Course: Dinner
Cuisine: American
Keyword: Bloody Mary Marinade, flank steak, green beans, nectarine, salad
Total Time: 30 minutes
Servings: 4 servings
Calories: 785kcal
Author: Hot Bod Zone Recipes


  • bowl for mixing the marinade
  • Large zip-top bag
  • Grill or Grill Pan
  • Salad Bowl


Bloody Mary Steak

  • 1 lemon for juice
  • 1/2 cup tomato juice spicy or V8
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 1/2 lb boneless steaks
  • Cooking spray
  • 1/4 cup blue cheese crumbled and divided

Green Bean and Nectarine Salad

  • 12 ozs green beans
  • 2 nectarines thinly sliced
  • 1/2 cup tomatoes sun-dried, julienne-cut
  • 1/4 cup blue cheese crumbled
  • 1/2 teaspoon kosher salt
  • 7.5 ounce blue cheese
  • 1/2 cup almonds slivered (optional)


Bloody Mary Steak

  • Squeeze lemon for juice (1 tablespoon). Combine in bowl: tomato juice, horseradish, Worcestershire sauce, lemon juice, and celery salt.
  • Pour one-half sauce into zip-top bag; set remaining-half aside for later use. Add steaks to bag; knead to coat and let stand 15 minutes (or overnight) to marinate.
  • Preheat grill (or grill pan).
  • Remove steaks from the bag (discard marinade) and coat with spray; grill steaks 3 to 4 minutes on each side or 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). Let stand 3 minutes before slicing.
  • Sprinkle steak slices evenly with cheese. Serve with reserved sauce on the side for dipping.

Green Bean and Nectarine Salad

  • Microwave green beans following package instructions.
  • Slice nectarines (removing pit).
  • Chop green beans into bite-size pieces.
  • Place all ingredients in salad bowl; toss to coat.


The doneness temperatures for medium-rare and medium stated above are traditional temperatures used for cooking steaks,- 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.
Boneless grilling steak: such as ribeye, New York strip, or top sirloin
Complete your meal with steamed vegetables, garlic bread, and Key Lime pie for dessert.
Always use a meat thermometer to ensure the doneness of steaks.
Makes 6 servings


Prepare steaks and let stand to marinate (15 minutes)
Prepare salad then complete steaks; serve (15 minutes)


Calories: 785kcal | Carbohydrates: 25g | Protein: 56g | Fat: 54g | Saturated Fat: 25g | Cholesterol: 156mg | Sodium: 2020mg | Potassium: 1287mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1674IU | Vitamin C: 39mg | Calcium: 483mg | Iron: 5mg
This recipe was adapted from Publix
Some Information was gathered from Wikipedia

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