Description

This Bloody Mary Skirt Steak recipe combines the bold, spicy flavors of a classic Bloody Mary cocktail with tender, juicy skirt steak. Marinated for 12 hours in a zesty blend of tomato juice, vodka, lemon, horseradish, and hot sauce, the steak is then grilled to perfection and served with a tangy honey-infused sauce and garnished with celery leaves, olives, and lemon wedges for a vibrant and flavorful meal.

Ingredients

Marinade

1 cup tomato juice (or vegetable juice)
1/4 cup lemon juice (from 1 large lemon)
1/4 cup vodka
4 cloves garlic (minced)
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce (or other hot sauce)
1 teaspoon celery salt (plus plain salt to taste if desired)

Steak and Cooking

1 (1 to 1 1/2 pound) skirt steak (trimmed of excess fat, or flank steak)
1 tablespoon olive oil (or avocado oil)
2 tablespoons honey (or to taste)
Freshly ground black pepper (to taste)

Garnish

Celery leaves
Olives
Lemon wedges

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Instructions

Prepare the marinade: In a small bowl, combine tomato or vegetable juice, lemon juice, vodka, minced garlic, prepared horseradish, Worcestershire sauce, Tabasco sauce, and celery salt. Taste and adjust the seasoning if necessary to balance the flavors.
Marinate the steak: Transfer the marinade into a zipper-top bag. Place the skirt steak inside the bag, remove excess air, and seal it ensuring the steak is fully immersed in the marinade. Refrigerate and marinate for 12 hours, or up to 24 hours for deeper flavor infusion.
Prepare the sauce: When ready to cook, drain the marinade into a small saucepan. Add the honey and gently squeeze or scrape the skirt steak to remove any extra marinade into the saucepan. Pat the steak dry with paper towels.
Simmer the sauce: Bring the marinade sauce to a boil over medium-high heat. Then reduce the heat to medium-low and simmer uncovered for 10 minutes. Keep the sauce warm until serving.
Preheat the grill: Heat an outdoor grill to high or a grill pan over medium-high heat. If using a grill pan, drizzle 1 tablespoon of olive or avocado oil on the pan to prevent sticking.
Grill the steak: Place the steak on the hot grill and cook for 3-5 minutes on the first side, then flip and cook for an additional 2-3 minutes or until the steak reaches the desired doneness (130°F for medium-rare). Remove from heat, tent loosely with aluminum foil, and let it rest for 5 minutes.
Slice and serve: Cut the steak into halves or thirds with the grain, then slice against the grain into thin strips. Serve immediately with the warm honey-infused Bloody Mary sauce and garnish with celery leaves, green olives, and lemon wedges if desired.

Notes

Marinating the steak for the full 12 hours enhances the flavor and tenderness; however, marinating longer (up to 24 hours) is also acceptable.
For a non-alcoholic version, you can omit the vodka and replace it with additional tomato juice or vegetable juice.
Adjust the amount of Tabasco or hot sauce depending on your spice tolerance.
Skirt steak cooks quickly, so monitor it carefully to avoid overcooking.
Letting the steak rest before slicing allows juices to redistribute for a juicier result.

Prep Time: 15 minutes
Cook Time: 10 minutes simmer sauce + 5-8 minutes grilling = approximately 18 minutes
Category: Main Course
Method: Grilling
Cuisine: American