Flavor-Packed Bloody Mary Skirt Steak Recipe
As delicious as a Bloody Mary is as a drink, it makes an even better marinade. That’s because the mix of sweet and salty from the tomato juice, the heat from the horseradish and Tabasco, and the acid from the lemon work together to both tenderize and energize an otherwise normal piece of beef. This marinade could do magic on chicken and pork as well, but the bold flavors of a Bloody seem to pair best with a hunk of grilled beef. Serve with grilled asparagus and roasted potatoes for a near-perfect meal. It is an easy brunch or simple dinner idea when you want a nice mix of protein, vegetables, and healthy carbs. Plus, it requires very minimal prep work for a big boost in flavor.
Nutrition: 270 calories, 11 g fat (4.5 g saturated), 450 mg sodium
2 cups tomato juice (spicy V8 works best)
2 Tbsp prepared horseradish
4 cloves garlic, minced
Juice of 1 lemon
1⁄2 Tbsp Worcestershire sauce
10–15 shakes Tabasco sauce
Black pepper to taste
1 lb skirt or flank steak
How to Make It
- Combine the tomato juice, horseradish, garlic, lemon juice, Worcestershire, Tabasco, and pepper in a baking dish and use a whisk to thoroughly mix.
- Add the steak and turn to coat.
- Cover with plastic wrap. Marinate in the refrigerator for at least 2 hours or up to 12.
- Preheat a grill.
- Pour off the marinade and discard.
- Use a paper towel to pat most of the marinade from the steak.
- When the grill is very hot, add the steak and cook for 3 to 4 minutes per side for medium-rare.
- Let the meat rest for at least 5 minutes before cutting into thin slices against the grain of the meat.
Eat This Tip
Skirt and flank steak are both thin cuts of beef that offer huge flavor and a pleasantly chewy texture at a relatively cheap price tag. Because they’re thin, you’ll want a very hot grill to ensure you develop a nice char before the interior is overcooked, so keep that in mind when you fire up the grill!
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