Bloody Mary London Broil Recipes

BLOODY MARY LONDON BROIL

Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also uses flank, chuck, or European cut. Regardless of your choice it's always important to pick top quality meat for the most tender and flavorful London broil.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 10

Bloody Mary London Broil image

Steps:

Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot.
Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.
Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

Ingredients

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Vegetable-oil cooking spray
Coarse salt

STANLEY'S BLOODY MARY LONDON BROIL

Provided by My Food and Family

Categories Home

Time 2h30m

Number Of Ingredients 9

Stanley's Bloody Mary London Broil image

Steps:

1. Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
2. Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot. Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoon s crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Coarse salt

BLOODY MARY FLANK STEAK FROM GUY FIERI

I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)

Provided by Vina7737

Categories Meat

Time 8h30m

Yield 3-4 serving(s)

Number Of Ingredients 13

Bloody Mary Flank Steak from Guy Fieri image

Steps:

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
(Cooking time includes marinating time).

Nutrition Facts : Calories 526.4, Fat 30.9, SaturatedFat 7.7, Cholesterol 62, Sodium 1190.1, Carbohydrate 7.6, Fiber 1.2, Sugar 4.1, Protein 33

Ingredients

1 cup vegetable juice (V-8 recommended)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon hot sauce (I used Tabasco)
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1 lb flank steak

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