Bloody Mary Skirt Steak

5 from 1 vote

With all the zesty flavors of your favorite brunch cocktail, Bloody Mary Skirt Steak is a bold twist on steak night! Marinated in a blend of tomato juice, horseradish, Worcestershire, spices, and vodka, this steak is tender, juicy, and packed with personality.

Prep Time10

Total Time12 10

Course: Beef

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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
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
Celery leaves, olives and lemon wedges for garnish if desired

Instructions

In a small bowl, combine tomato (or vegetable juice), lemon juice, vodka, garlic, horseradish, Worcestershire, Tabasco, and celery salt. Taste and adjust the seasoning as needed.
Transfer to a zipper-top bag. Drop the skirt steak into the bag, remove excess air, and seal, ensuring it is immersed in the marinade. Marinate in the refrigerator for 12 hours or as long as 24 hours.
When ready to grill, drain the marinade into a small saucepan. Add the honey. Gently squeeze or scrape the skirt steak to remove any excess marinade from the meat into the saucepan. Pat the skirt steak dry.
Bring the marinade to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes. Keep warm.
Preheat an outdoor grill to high heat or a grill pan inside to medium-high heat. If using a grill pan, drizzle 1 tablespoon of oil onto the grill pan.
Grill the steak for 3-5 minutes on the first side and 2-3 minutes on the second side or to the desired doneness. (130 degrees is medium-rare). Tent with aluminum foil and let rest 5 minutes. Cut in half or into thirds with the grain, then slice against the grain.
Serve the steak with the sauce. Garnish with sliced green olives, celery leaves, and lemon wedges if desired.

Notes

SUBSTITUTIONS:

Vegetable juice, such as V-8, can also be used.
Can also use flank steak instead of skirt.
An outside skirt is preferable. While the inside skirt isn’t quite as tender, it’s much more budget-friendly, and this flavorful marinade helps tenderize it.
NON-ALCOHOLIC SUBSTITUTE: Use 2 tablespoons water and 2 tablespoons distilled white vinegar.

TIPS:

Always let the steaks rest before slicing. Tent it with foil to keep it warm.
Always slice skirt steak against the grain. Because skirt steaks are so long, I slice them in half or thirds first with the grain and then against it into smaller slices.

MAKE AHEAD:

Skirt steak holds up very well to long marination, so you can marinate it up to a day in advance. However, you don’t want to cook it ahead of time and reheat it.
The sauce can be simmered ahead of time, refrigerated, and reheated.

Nutrition