Bloody Mary Skirt Steak

An easy brunch or simple dinner idea when you want a nice mix of protein, vegetables, and healthy carbs. Plus, it requires very minimal prep work for a big boost in flavor.

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, vodka, garlic, horseradish, Worcestershire sauce, Tabasco, Herbie’s Celery Salt, and Herbie’s Bloody Mary Spice Mix. Give it a taste and adjust as you see fit; after all, a marinade should be as pleasing on the spoon as it is on the meat.

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 at least twelve hours, and up to a full day, during which time the flavors will quietly work their magic.

When the moment to cook arrives, remove the steak and pour the marinade into a small saucepan. Stir in the honey, then gently squeeze or scrape any marinade clinging to the meat back into the pan. Pat the steak dry—this small act ensures a far better sear.

Bring the marinade to a boil, then lower the heat and let it simmer uncovered for about ten minutes until slightly thickened. Keep it warm while you prepare the grill.

Heat an outdoor grill to a fierce high or set a grill pan indoors over medium-high heat, adding a drizzle of oil if needed. Grill 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 a scattering of sliced green olives, a few celery leaves, and wedges of lemon—an homage, perhaps, to the cocktail that inspired it, now transformed into something altogether more substantial.