Bloody Mary Skirt Steak

Bloody Mary skirt steak has a certain bold charm—bright with tomato, a flicker of spice, and that savory edge that wakes up the appetite. Seared quickly, sliced thin, it’s the sort of dish that feels both indulgent and entirely justified, especially with something amusing in the glass.

Ingredients

• Skirt Steak, or your favorite cut of steak  ·  1 to 1 1/2 pound 
• Herbie's Bloody Mary Spice Mix  ·  3 tablespoons 
• Tomato Juice  ·  1 cup 
• Lemon Juice  ·  1/4 cup 
• Vodka  ·  1/4 cup 
• Garlic, minced  ·  4 cloves 
• Horseradish, fresh or prepared  ·  2 tablespoons 
• Worcestershire Sauce  ·  1 tablespoon 
• Tabasco Sauce  ·  1 teaspoon 
• Herbie's Celery Salt  ·  1 teaspoon 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 
• Honey  ·  2 tablespoons 
• Herbie's ASTA Black Pepper, to taste  ·   

Instructions

A Bloody Mary may be best known as a bracing companion to a lazy late morning, but its lively blend of tomato, spice, and citrus also happens to make a remarkably persuasive marinade. The sweetness and salt of the tomato juice, the nasal warmth of horseradish and Tabasco, and the sharp lift of lemon conspire to both tenderize and enliven a humble cut of beef.

In a small bowl, stir together the tomato juice, lemon juice, garlic, horseradish, Williamson Wines Extra Virgin Olive Oil, Worcestershire sauce, Tabasco, Herbie’s Celery Salt, and Herbie’s Bloody Mary Spice Mix.

Pour the mixture into a zipper-top bag, slip in the skirt steak, press out the excess air, and seal it so the meat lies comfortably submerged. Leave it in the refrigerator for 20 minutes up to an hour.

When the moment to cook arrives, remove the steak and place on a cutting board, season well with salt and pepper, and pour the marinade into a small saucepan.

Heat the sauce over medium low just heat through and add the honey to balance it out. Then add the vodka to give this sauce a kick! Cook for 10 minutes.

Heat a cast iron skillet over high heat, adding a drizzle of oil. Sear the steak for three to five minutes on the first side and two to three on the second, depending on thickness and your preferred doneness—around 130°F will reward you with a rosy, tender medium-rare.

Transfer the steak to a board, tent it loosely with foil, and allow it to rest for five minutes. Cut it first with the grain into manageable sections, then slice thinly across the grain for maximum tenderness.

Arrange the slices on a platter, spoon over some of the warm, glossy sauce, and finish with lemon and chives.