Bloody Marys are one of those things that you either love or hate. Me, I loooooooooooovvvvve them!  But, that love comes with conditions.

Like most food related things in my life, I do not like to settle. I would rather not drink than have a mediocre cocktail. Maybe this comes from my bartending years during grad school, maybe drink snobbery, maybe a bit of both?

Bloody Mary’s have to be amazing. Not good-enough or just OK or even passable – they have to be unbelievable-I-will-finish-this-in-less-than-five-minutes-and-I-can’t-taste-the-vodka good or, I would rather drink water. Those drinks worth drinking are usually homemade or made by an incredible bartender who really understands the drink and uses fresh ingredients.

When I see a Bloody Mary Mix or any drink mix for that matter, I usually keep on moving and don’t give it a second look. I have to admit that if I didn’t meet the owner of this company a couple of months ago at a Blogging event, I wouldn’t have given his product a second glance. We chatted for a few minutes and when I tasted the product (still harboring my reluctant– “mixes suck”– attitude), I was blown away.

Like for real - b-l-o-w-n away. Demetris Bloody Mary Mix is exactly what my all natural, homemade Bloody Marys taste like but without all the work. This is now a regular pantry staple in my house–Obviously.

{DISCLAIMER: I am not getting paid to write this and neither the owner nor his company  has any idea I am talking about this product. Yep, it’s that good.}

I brought home an Extra Horseradish (because that is my normal preference) and made batch after batch of super-quick and perfect Bloody Mary’s. All along I knew that I was going to use it to marinate a steak of some kind and I began envisioning this dish. I wanted to incorporate the elements of a traditional Bloody Mary, keep it Everyday Maven style (quick and healthy) and make it snazzy enough to impress dinner guests. Enter Blood Mary Steak with Celery and Olive Tapenade.

This is a perfect weeknight dinner, easy weekend dinner or great main dish for entertaining. You marinate the meat in advance (which takes about 2 minutes and 1o seconds) and can make the tapenade in advance (that morning or early afternoon). All you have to do is cook the meat, let it rest, cut and serve. I served this alongside some beautiful grilled asparagus and zucchini, and a tall Bloody Mary. Perfection!

NOTES:

  • I chose to use London Broil because it is a very lean and inexpensive cut of meat. It is best when marinated or tenderized and this acidic marinade is perfect for it!
  • If you use regular tomato juice in place of the low-sodium, you may want to eliminate the added salt in the Tapenade.
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Bloody Mary Steak with Celery + Olive Tapenade
 
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7 Points Plus Per Serving — Serves 6 {PP includes ⅙ of Tapenade which is approx 2.5 T per person}
By,:
Serves:: 6

Ingredients
STEAK MARINADE:
  • 2 pounds London Broil (see NOTES)
  • 1 cup low-sodium organic tomato juice
  • ½ cup Bloody Mary mix (see NOTES)
TAPENADE:
  • 2 large stalks celery, finely chopped
  • 2 tablespoons finely chopped celery leaves
  • ½ cup pimento-stuffed Manzanilla Olives (or Spanish Olives), finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Bloody Mary mix
  • ½ tablespoon lemon juice
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon (or to taste) kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions
  1. Combine the meat, tomato juice and bloody mary mix in a ziploc bag and place in the fridge to marinate. I like to let this marinate for at least 4 hours – longer is better so feel free to do this part the night before or early in the AM.
TAPENADE:
  1. Start by finely chopping the celery, celery leaves and olives.
  2. Combine in a bowl with olive oil, bloody mary mix, lemon juice, Worcestershire sauce, salt and pepper. Stir until well combined and set aside.
COOK:
  1. I grilled the London Broil until medium rare and then let it rest for another 10 minutes before slicing against the grain on a sharp angle. Grill or Broil your meat to your personal preference and serve with a generous serving of the Tapenade. Enjoy!

 

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