Photo from spicysouthernkitchen.com
As good as a Bloody Mary is as a drink, it's much better as a marinade. That's because the tomato juice's sweet and salty flavors, the heat from the horseradish and Tabasco, and the acid from the lemon all work together to tenderize and enliven an otherwise ordinary piece of beef. The robust tastes of a Bloody appear to mix best with a slab of grilled beef, but this marinade might work wonders on chicken and pork as well. For a near-perfect supper, serve with grilled asparagus and roasted potatoes. When you want a nice balance of protein, vegetables, and nutritious carbs, this is a great brunch or dinner option. Furthermore, it involves relatively little prep effort for a significant increase in flavor.
INGREDIENTS
2 cups of tomato juice (spicy V8 works best)
2 tablespoons prepared horseradish
4 minced garlic cloves
1 lemon juice
1/2 tablespoon Worcestershire sauce
Tabasco sauce, 10–15 shakes
Black pepper
1 pound of skirt or flank steak
BLOODY MARY SKIRT STEAK RECIPE
1. In a baking dish, stir together the tomato juice, horseradish, garlic, lemon juice, Worcestershire sauce, Tabasco sauce, and pepper.
2. Turn the steak to coat it with the sauce.
3. Wrap in plastic wrap. Marinate for at least 2 hours and up to 12 hours in the refrigerator.
4. Preheat your grill.
5. Remove and discard the marinade.
6. Pat most of the marinade off the steak with a paper towel.
7. Add the steak to the hot grill and cook for 3 to 4 minutes per side for medium-rare.
8. Allow the meat to rest for at least 5 minutes before cutting it into thin slices against the grain.