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Bloody Mary Steak with Celery + Olive Tapenade
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

Bloody Mary Steak with Celery + Olive Tapenade

Course: Mains
Cuisine: American
Keyword: Bloody Mary Steak
Servings: 6 servings
Calories: 242 kcal
Author: Alyssa Brantley
5 from 1 vote
For The Steak Marinade:
  • 2 pounds London Broil see NOTES
  • 1 cup low-sodium organic tomato juice
  • 1/2 cup Bloody Mary mix see NOTES
For The Tapenade:
  • 2 large stalks celery finely chopped
  • 2 tablespoons finely chopped celery leaves
  • 1/2 cup pimento-stuffed Manzanilla Olives or Spanish Olives, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Bloody Mary mix
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon or to taste kosher salt
  • 1/4 teaspoon freshly ground black pepper
  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.
For The 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.
To 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!
Nutrition Facts
Bloody Mary Steak with Celery + Olive Tapenade
Amount Per Serving
Calories 242 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 92mg31%
Sodium 389mg17%
Potassium 704mg20%
Carbohydrates 2g1%
Sugar 1g1%
Protein 35g70%
Vitamin A 310IU6%
Vitamin C 8.5mg10%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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