Best 7 Bloody Mary London Broil Recipes

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Prepare to embark on a culinary adventure as we delve into the intriguing world of "Bloody Mary London Broil", a dish that tantalizes the taste buds with a harmonious blend of bold flavors. This dish is a captivating fusion of savory and spicy elements, where the succulent London broil steak marinates in a vibrant concoction of vodka, tomato juice, and an array of aromatic herbs and spices. The result is a tender and juicy steak that bursts with umami richness, complemented by a tangy and slightly boozy sauce that adds an extra layer of complexity.

Check out the recipes below so you can choose the best recipe for yourself!

BLOODY MARY LONDON BROIL



Bloody Mary London Broil image

Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also uses flank, chuck, or European cut. Regardless of your choice it's always important to pick top quality meat for the most tender and flavorful London broil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Vegetable-oil cooking spray
Coarse salt

Steps:

  • Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
  • Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes.
  • Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot.
  • Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.
  • Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

CLASSIC BLOODY MARY



Classic Bloody Mary image

If you want to spice up that tomato juice, just use this classic bloody mary recipe serve in a salt-rimmed glass.

Provided by JASONS_GAL

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 9

1 teaspoon sea salt
1 cup ice cubes
1 (1.5 fluid ounce) jigger vodka
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
2 dashes Worcestershire sauce
1 dash hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste
1 stalk celery
2 stuffed green olives

Steps:

  • Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
  • In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 8.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0 g, Sodium 2276.9 mg, Sugar 6.7 g

BLOODY MARY LONDON BROIL



Bloody Mary London Broil image

Bloody Mary London Broil is a perfect entrée for a brunch or special occasion. Make this budget-friendly recipe to impress your guests with an elegant meal.

Yield Serves 6

Number Of Ingredients 9

1 (2 - 2 1/2) pound Certified Angus Beef ® top round roast (London broil)
2 cups tomato juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon hot sauce (Frank's ® RedHot or TABASCO ®
1/2 teaspoon celery salt
1 tablespoon canola or vegetable oil
1 teaspoon black pepper
2 tablespoons chopped flat leaf Italian parsley

Steps:

  • Combine tomato juice, Worcestershire, horseradish, hot sauce and celery salt. Reserve one cup and marinate London broil with the remainder overnight, or two days for bolder flavor.
  • Preheat broiler to high heat. Remove roast from marinade, discarding excess marinade and pat dry. Rub with oil and season with pepper. Place on broiler pan and broil 15 minutes. Flip and roast an additional 15 minutes to 125°F. Allow to rest 10 minutes on cutting board tented with foil. London broil is ideal at medium rare to medium doneness (135°-145°F final temperature after resting).
  • In a small saucepan heat reserved sauce over low heat, simmering 5 minutes to thicken.
  • Slice London broil very thin against the grain; serve with warm sauce and garnish with parsley.

MY FAVORITE BLOODY MARY



My Favorite Bloody Mary image

Provided by Anne Burrell

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 quart vegetable juice
3 tablespoons celery salt, plus more for rimming the glass
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 to 2 teaspoons Sriracha
2 tablespoons sherry vinegar
Lime wedges
Vodka
Celery stalks, for garnish
Large green olives, for garnish

Steps:

  • In a large pitcher combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
  • Add some celery salt to a small plate.
  • Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses 2/3 of the way with ice cubes. Add 2 ounces of vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.
  • Makes my hangover soooooooooooooooooooooooo much better!

STANLEY'S BLOODY MARY LONDON BROIL



Stanley's Bloody Mary London Broil image

Provided by My Food and Family

Categories     Home

Time 2h30m

Number Of Ingredients 9

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoon s crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Coarse salt

Steps:

  • 1. Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
  • 2. Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours.
  • 3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot. Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLOODY MARY FLANK STEAK FROM GUY FIERI



Bloody Mary Flank Steak from Guy Fieri image

I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)

Provided by Vina7737

Categories     Meat

Time 8h30m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 cup vegetable juice (V-8 recommended)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon hot sauce (I used Tabasco)
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1 lb flank steak

Steps:

  • Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
  • Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
  • Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
  • (Cooking time includes marinating time).

Nutrition Facts : Calories 526.4, Fat 30.9, SaturatedFat 7.7, Cholesterol 62, Sodium 1190.1, Carbohydrate 7.6, Fiber 1.2, Sugar 4.1, Protein 33

PRESSURE-COOKER BLOODY MARY POT ROAST



Pressure-Cooker Bloody Mary Pot Roast image

When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. -Renee Page, Rochelle, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1 cup Bloody Mary mix, divided
2 tablespoons Worcestershire sauce, divided
1 tablespoon juice from pepperoncini
1 teaspoon celery salt, divided
1 boneless beef chuck roast (2 to 3 pounds)
1 tablespoon canola oil
1 small onion, chopped
3/4 cup beef stock
1 tablespoon tomato paste
1 celery rib, chopped
5 pepperoncini
2 garlic cloves, minced
1/2 teaspoon pepper

Steps:

  • In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.

Nutrition Facts : Calories 299 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.

Tips:

  • Choose the Right Cut of Beef: Select a flank steak or top round steak for a tender and flavorful London broil. These cuts are lean and have a good amount of marbling, which will help keep the meat moist during cooking.
  • Marinate the Beef: Marinating the beef for at least 30 minutes, or up to overnight, will help tenderize the meat and infuse it with flavor. Use a marinade made with olive oil, soy sauce, Worcestershire sauce, garlic, and herbs.
  • Cook the Beef Over High Heat: Sear the beef over high heat to create a flavorful crust and lock in the juices. Then, reduce the heat and cook the beef to your desired doneness.
  • Let the Beef Rest: Before slicing and serving, let the beef rest for a few minutes to allow the juices to redistribute. This will help keep the meat tender and juicy.
  • Serve with Bloody Mary Sauce: The classic accompaniment to London broil is a Bloody Mary sauce. This sauce is made with tomato juice, vodka, Worcestershire sauce, and spices. It is tangy, savory, and the perfect complement to the beef.

Conclusion:

London broil is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your liking. With a few simple tips, you can create a tender, flavorful, and juicy London broil that will be a hit with your family and friends.

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