Bloody Mary Steak

When I made my Galician scallops, the recipe called for the Spanish tomato sauce, but the recipe made a lot and it only required a little. Galician Broiled Scallops, Make it Saucy, Spanish Style. So when you make a lot of something and you only need a little, what do you do with the rest? Well, you know me! You know I will put it to good use. 🙂

One of the other ways I used some of my Spanish tomato sauce was to add a few more ingredients to it, to make it like a bloody Mary sauce. This bloody Mary is not one you drink, but one you add to a steak instead. The vodka is optional, in order to really make it like a bloody Mary, or like carne borracho, but there is no need for the vodka, unless you just want to add it. This steak has plenty of kick already.

I am going to give you the full recipe here, although I started with tomato sauce I had already made. I will also give you the shortened version, that I made as well. Either way, it is very tasty. I served mine with some green beans and stuffed potatoes, and of course, a red blend on the side. Delicious!

Bloody Mary Steak – Version #1

1 bone-in sirloin steak about 3/4-1 inch thick

1/3 cup Worcestershire sauce

3/4 cup lemon juice

2 tsp black pepper

2 tsp salt

1 tsp hot pepper sauce, like Tabasco sauce, or something similar

2 TBSP vodka

3/4 cup tomato juice

2 tsp tomato paste

1 TBSP water

1 TBSP cornstarch

Mix the Worcestershire sauce, lemon juice salt, pepper hot sauce and vodka together, then marinate your meat in it for at least 30 minutes at room temperature before cooking.

Then combine 1/3 cup of the bloody Mary mix with the tomato juice, and tomato paste. Heat in a sauce pan and bring to a boil. Reduce the heat to a simmer. Continue to cook for about 5 minutes, stirring frequently.

Mix the cornstarch and water together and pour into the tomato mix and once again, bring to a boil, then reduce it to a simmer and continue to cook for about 1 minute, or until the sauce starts to thicken.

Cook your steaks, then top with the thickened sauce.

This is one way to do it, but here is a better way to do it. At least I think it is a better, more simple way to do it. 🙂 I also used some cooked brisket that we had left over instead of a T-Bone steak, plus, I added some kick to it, to make it like a spicy Bloody Mary. I love spice in my foods. 🙂

Jeanne’s Version of Bloody Mary Steaks

1 bone-in sirloin steak about 3/4-1 inch thick

1/3 cup Worcestershire sauce

3/4 cup lemon juice

2 tsp black pepper

2 tsp salt

1 tsp hot pepper sauce, like Tabasco sauce, or something similar

2 TBSP vodka

1 cup cooked tomato sauce

3-4 roasted Hatch chilies or roasted jalapenos, diced medium

Mix everything together and marinate the steak for at least 30 minutes at room temperature before cooking. Save some of the sauce to use as a topping once the steak is cooked too.

Cook the steak to your liking, and top it with the extra sauce. You can also use this same sauce for chicken or pork too. I suppose, you could even use it to top your tofu as well, if you like. Either way, I promise, it will be a “do-over” again and again. I promise, you’re going to love it.

Life is much more fun when you spice it up a bit. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

11 thoughts on “Bloody Mary Steak”

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