Bloody Mary Steak with a Blue Cheese Sauce

Prep Time
Cook Time
3h 15m
Ready In

"This is such a simple recipe. It is a delicious marinade, which can be used on basically any cut of beef. I like to use a Skirt steak, London Broil, or Flank; but you can use your favorite cut. Marinate any where from 4 hours to over night. Serve with the blue cheese sauce; and my semi mashed spuds and spinach (also posted on RecipeZazz). Prep time includes marinating."

Original recipe yields 4-8 servings


  • Serving Size: 1 (599.5 g)
  • Calories 1046.9
  • Total Fat - 51 g
  • Saturated Fat - 20.3 g
  • Cholesterol - 344.3 mg
  • Sodium - 1148.2 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 4.3 g
  • Sugars - 11.6 g
  • Protein - 104.8 g
  • Calcium - 404.5 mg
  • Iron - 6.9 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 2.7 mg

Step 1

Blue Cheese Sauce ... In a small bowl, mix the sour cream, yogurt, blue cheese, scallions, hot sauce, salt, and pepper to taste. If you want the sauce a bit thinner, add a little cream or milk. Mix well and cover with plastic wrap and refrigerate until ready to use. Best to make an hour or so ahead of time. Note: you can also use low fat sour cream or yogurt for this; and gorgonzola if you prefer that over blue cheese.

Step 2

Steak ... Add the Bloody Mary mix (I use a store bought brand), vodka, dried oregano, salt, and pepper to a non-reactive (glass) dish or a plastic ziplock bag. Mix well, then add in the steak and make sure to cover the steak well with the marinade. Seal up the bag or cover with dish with saran wrap. Thicker steaks such as London Broil or Flank can marinate up to over night; whereas, skirt or thinner cuts can marinate 3-4 hours for a nice flavor. Skirt steak which is my favorite I like to marinate between 4-8 hours.

Step 3

Grill ... An outside grill works best for this, but it can easily be prepared on an inside grill pan or in a cast iron grill. Remove from the marinade, pat dry and season with salt and pepper. Grill until the desired doneness - I like mine medium rare.

Step 4

Serve ... First, make sure the steak rests a good 10 minutes before slicing; otherwise, all the "good" juices will run out. Second, tougher cuts, such as flank, london broil, or skirt steak should always be cut against the grain. Cutting with the grain will cause the steak to be tough. Top with the blue cheese sauce and ENJOY!

Tips & Variations

No special items needed.