Bloody Mary Steak with a Blue Cheese Sauce

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!