1/2cuppimento-stuffed Manzanilla Olives or Spanish Olives,finely chopped
1tablespoonextra virgin olive oil
1tablespoonBloody Mary mix
1/4teaspoonor to taste kosher salt
1/4teaspoonfreshly ground black pepper
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:
Start by finely chopping the celery, celery leaves and olives.
Combine in a bowl with olive oil, bloody mary mix, lemon juice, Worcestershire sauce, salt and pepper. Stir until well combined and set aside.
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!
Bloody Mary Steak with Celery + Olive Tapenade
Amount Per Serving
Calories 242Calories from Fat 81
% Daily Value*
Saturated Fat 2g13%
Vitamin A 310IU6%
Vitamin C 8.5mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.