Sunday, June 22, 2008

BLOODY MARY RIBEYE

This recipe combines two of my favorite things, Steak and Bloody Mary’s. The sauce is sufficient for 4-6 steaks but the cook demonstrated here is two Ribeyes.

Ingredients - Recommended
2-4 Ribeye Steaks (or Delmonico)

Marinade
2 Tbsp Lite Soy Sauce
4 Tbsp Balsamic Vinegar
2 Tbsp EVOO
6 Minced Garlic Cloves
Garlic Salt & Pepper (to taste)


Bloody Mary Sauce2 lb Ripe Tomatoes
½ cup Vidalia Onions (or sweet)
3 Green Onions (or scallions)
1 tsp Cilantro
1 tsp Cumin
1 tsp Sea Salt
1 Tbsp Lime Juice (fresh)
½ cup Beef Broth (or consume)
4 Tbsp Vodka (high end)
1 Tbsp Worcestershire sauce

Preparation
Marinade-Mix ingredients, coat steaks, cover and chill, turn steaks once (chill a minimum of 2 hours).

Bloody Mary Sauce-Boil water and pour over tomatoes; let set for 30 seconds, drain and peal skins from Tomatoes. Quarter tomatoes and place in food processor. Place all ingredients and chop fine. If tomatoes were not ripe enough add tomato puree

Cooking
1. Remove steaks from refrigerator an hour before cooking to get to room temperature
2. Preheat BGE to 500 degrees (open flame); Remove steaks from marinade and discard remaining
3. Place Ribeyes on direct grate for 90 seconds on each side and remove, let rest for 10 minutes.
4. Place sauce in pot and simmer on grill for 5 minutes, remove from heat and keep warm.
5. Place steaks on grill for 3-6 minutes per side (depends on thickness and your taste for Rare, Medium, etc.); Remove from grill and plate, drizzle healthy serving of Bloody Mary Sauce and Serve.

Recommended Side Dishes-Corn on the cob, Garlic Mashed, French Bread, Asparagus spears