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Bloody Mary Steaks with Green Olive Butter

Bloody Mary Steaks with Green Olive Butter

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    40 m
TOUTESRECETTES

TOUTESRECETTES

We love spicy foods and never tire of this quick supper. Keep the grill hot and it's almost foolproof! This dish comes together in the time it takes to toss a salad, pour the wine and ring the dinner bell. Roughly torn pieces of rustic country style bread heated on the grill make a nice accompaniment.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 39.3 g
  • 61%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 913 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Preheat a grill to medium heat.
  2. Brush steaks on both sides with olive oil, then sprinkle with a mix of cracked pepper and celery seed. Cook steaks to desired doneness on the preheated grill. When done, allow steaks to rest on a plate while continuing with the recipe.
  3. Bring the Bloody Mary mix, orange juice concentrate, and vodka to a boil over high heat; then reduce heat to medium, and simmer for 5 minutes. While sauce is cooking, puree the olives, butter, and garlic in a small food processor until almost smooth.
  4. To serve, pour a pool of the sauce in the center of each plate. Slice each steak into 4 or 5 slices, and fan out over the sauce. Add a dollop of olive butter, and spoon a little more sauce overtop.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Marie C.
13

Marie C.

9/27/2006

Great way to use Bloody Mary Mix. Love the flavors together.

A cook in Houston
10

A cook in Houston

3/26/2009

Used a good quality bloody mary mix. Great sauce, but the butter was better. Instead of fanning out the steak left it whole and put the butter on top then served the sauce on the side. I doubled the butter mix, freezed it and used it later on garlic bread with another meal.

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