Bloody Mary Steak With Roasted Vegetables
- Ready In:
- 1hr 30mins
- Ingredients:
- 26
- Serves:
-
3
ingredients
-
For the steak
- 29.58 ml Worcestershire sauce
- 44.37 ml lemon juice
- 29.58 ml horseradish, grated
- 2 shallots, finely diced
- 9.85 ml pepper
- 9.85 ml sea salt
- 9.85 ml celery salt
- 4.92 ml Tabasco sauce
- 29.58 ml vodka
- 1020.58 g rib eye steaks, on the bone
- 295.73 ml tomato juice
- 9.85 ml tomato paste
- 14.79 ml cornstarch
- 14.79 ml water
- 3 tomatoes, deseeded and diced
- 14.79 ml chives, finely chopped
- 29.58 ml olive oil
-
For the roast vegetables
- 2 small carrots, halved
- 59.16 ml olive oil
- 2 garlic cloves, crushed
- 1 red chile, seeded and finely chopped
- 4.92 ml thyme leaves
- 3 small parsnips, halved
- 12 large shallots, peeled and diced
- 1 small butternut squash, peeled, seeded and cut into quarters
- salt and pepper
directions
- First prepare the marinated steak.
- Put the Worcestershire sauce, lemon juice, horseradish, shallot, freshly ground pepper, salt flakes, celery salt, Tabasco and vodka in a bowl and stir to combine.
- Pour 3 tablespoons of the Bloody Mary mix over the steak and marinate for at least four hours, or ideally overnight, in the refrigerator, turning from time to time.
- To roast the vegetables, preheat the oven to 375°F
- Place the carrots in a pan of boiling water and blanch for 2-3 minutes, drain and refresh under cold running water to retain their colour.
- Place the olive oil in a roasting tin and add the garlic, chilli and thyme.
- Add the carrots, parsnips, shallots and butternut squash and toss well to combine.
- Season generously with salt and freshly ground pepper and roast in the oven for 40-45 minutes or until the vegetables are completely tender and lightly caramelised, tossing from time to time to ensure they cook evenly.
- Keep warm until serving.
- To cook the sauce, combine the remaining Bloody Mary mix with the tomato juice and tomato paste and pour it into a saucepan over a low heat.
- Simmer gently for 10 minutes. Whisk together the cornstarch and water and stir the cron starch paste into the simmering sauce.
- Cook for 2 minutes to thicken, then fold in the tomatoes and chives.
- Keep the sauce warm.
- Preheat the oven to 425F and heat an oven-proof griddle or frying pan on the stovetop.
- Remove the steak from the marinade and pat dry.
- Brush the steak with the olive oil and sear it in the hot griddle pan or frying pan until brown on both sides.
- Transfer the steak to the oven and cook in the oven for 15 minutes for medium-rare, or to your liking.
- Remove the steak from the oven and allow to rest in a warm place.
- Place the steak on a carving board, cut it away from the bone and slice the meat into 1in thick strips.
- Place on warm plates and spoon the sauce around the meat slices.
- Serve with the roasted vegetables.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)