I’m trying to egg spring on a bit. Maybe if I keep coming up with grilling recipes Mother Nature will get the picture and warm things up outside?
A bottle of McClure’s spicy bloody mary mix sat idle in our fridge, leftover from a lonely brunch many moons ago. It made the most perfect flank steak marinade, ever. The tomato juice did a terrific job of tenderizing the meat. (sometimes flank steak needs a helping hand) The remaining bit was mixed it with parsley, red onion, and pickled red peppers and scattered over the top of the sliced steak.
I served the steak with smashed yukon gold potatoes and some generous chunks of goat cheese. The creaminess of the goat cheese and the briny-ness of the pepper relish were glorious together.
If you can’t find McClure’s bloody mary mix, feel free to substitute with your preferred mix. I’d use the same rule as when cooking with wine: cook with something you’d drink (and enjoy).
I chickened out on grilling this outside by the way. It was snowing and 20 degrees. The house was warm and the grill pan was only a drawer away.
The leftovers make glorious breakfast tacos. I’m just sayin’. Make extra.
Bloody Mary Flank Steak
- 1 flank steak
- 1 bottle McClure's spicy bloody mary mix
- 10 pickled medium sized peppadew peppers, sliced
- 1 tablespoon parsley, chopped
- 1 tablespoon red onion, chopped finely
- Take ¾ of the bottle of bloody mary mix and the flank steak and place in a ziplock bag.
- Place in the refrigerator overnight.
- About 30 minutes before you plan to grill the steak, take out of the fridge so it can come to room temperature.
- Mix ¼ cup leftover bloody mary mix, peppers, parsley, and red onion in a bowl. If the liquid from the pickled peppers is sweet, add a tablespoon of it to the bowl. If it's not, add a tablespoon anyways but supplement with a teaspoon of sugar.
- Season steak with salt and pepper.
- Grill to desired temperature (I prefer my flank steaks rare to mid-rare, it's the best way to serve that cut of meat).
- When the steak is about 10 degrees lower than the desired temperature, pull from the grill and cover with foil to let the meat rest and all those lovely juices absorb.
- Slice, then top with pickled pepper relish.