MEMBER RECIPE

Spicy Bloody Mary Steak with Fried Onions and Pesto Potatoes Recipe

Difficulty: Easy | Total Time: 5 hrs including 4 hrs of marinating time | Active Time: | Makes: Serves 4

This is another dish I make that is designed for very busy families. Something that uses some store bought ingredients but also uses fresh ingredients. It is a very simple marinade for the steak with a simple blue cheese sauce and some very simple potatoes with a kick of a store bought pesto. Served with my grilled romaine lettuce and a simple balsamic vinaigrette makes a wonderful family dinner in no time.

This marinade adapts well for individual porterhouse, strip, or delmonico steaks or a flank or skirt steak in just a hour or two or a bit longer marinade for a larger london broil. No matter what you try, it is easy and with great flavor. NOTE: For those who are worried about the vodka, the alcohol is completely burned off during cooking. It is just primarily used to break down the meat and tenderize. No alcohol content remains after the cooking is complete.

INGREDIENTS
  • 2 cups store bought Spicy Bloody Mary Mix
  • 1 cup Vodka
  • 2 teaspoons dried oregano
  • 1 cup sour cream
  • 1 cup gorgonzola cheese
  • 12-15 red skinned potatoes cut into quarters skin on
  • 1/4 cup pre made pesto
  • 1/4 cup chicken broth
  • Grated parmesan for a garnish if you like
  • 1 large onion thin sliced
  • 1 tablespoon each butter and olive oil to fry mushrooms in
  • 1/2 cup flour to dust the onion slices
INSTRUCTIONS
  1. First the marinade. Mix in a large baggie the bloody mary mix, vodka, a little salt and pepper 1/2 teaspoon each and the oregano. Add steak and mix well. For individual steaks, skirt and flank steak marinade 1 hr to up to 4 hours. For a large london broil at least 4-8 hours.
  2. Next make the blue cheese dip and set in the refrigerator. I do nothing more than mix the sour cream and gorgonzola with a little salt and pepper …. go light on the salt.
  3. Start the Grill either outside or inside grill or you can cook them in a cast iron skillet. Whatever you are most comfortable with. I like to cook mine on the grill on medium high. Understand that cooking time will vary according to the cut of meat you are using. Cook until your desired consistency, remove, cover and let set for 5-10 minutes.
  4. While the steak rests make the potatoes. Add the potatoes to a microwavable bowl, add a couple of tablespoons of water, cover with saran wrap and cook 5 minutes. Check for donesness. They may need another minute or so. Once soft, mash lightly with a fork, add the chicken broth, the pesto, and then some pepper and salt if necessary. Garnish with grated parmesan if you like.
  5. With the potatoes and steak done, make your onion. In a small saute pan, melt the butter and olive oil to medium high. Dust the rings lightly in some flour and fry for just a minute or two and then drain on a paper towel.
  6. Serve the potatoes on the plate and slightly top with with the steak and blue cheese sauce. Top the steak with the fried onion and ENJOY!

Member recipes are not tested by the CHOW food team.