Bloody Mary Grilled Steak

Submitted by SarasotaCook

"This is a great flavorful recipe which can be used from strip, rib eye to flank, skirt and london broil cuts. It is easy and a great summer dish. I love to serve this with my creamy stove top semi mashed and spinach potatoes and a nice fresh crisp salad with marinated mushrooms and onions. Now this may seem odd, but I can't give exact measurements for this. But on average I will give you what I find works best. It is really dependent on the cut of the steak you may have to use more or less marinade."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 2 (3 -4 lb) flank steaks or (3 -4 lb) skirt steaks
• 2 cups spicy bloody mary mix
• 3⁄4 cup vodka
• 2 teaspoons dried oregano
• 1 teaspoon black pepper

• Bleu Cheese Dip

• 1 1⁄2 cups sour cream
• 1 cup plain yogurt
• 1 cup crumbled blue cheese
• 2 scallions
• salt and pepper
• 1 tablespoon butter
• 2 cups celery ribs
• salt and pepper

directions

1. In a large baggie, add the Bloody Mary mix, vodka, pepper, oregano and mix or shake well. Add the steak and marinade at least 4 hours, up to 8. Skirt steak and thinner cuts will take less time than thicker cuts such as a London Broil.
2. For the Bleu Cheese, just mix all ingredients and chill.
3. Now, grill the steak, nothing fancy. Just grill until medium rare or until the desired consistency. Then let rest for 5-10 minutes as you saute the celery. An inside grill pan will work just fine if you do not have an outside grill.
4. First for the celery, thin slice lengthwise and then cut into 1" pieces on an angle. Melt the butter in a large non stick skillet. Add the celery and saute until soft, about 5 minutes, add salt and pepper and serve.