Bloody Mary Steak with Avocado Radish Salads

These 2 recipes came from the latest Food Network Magazine, one of which is by Guy Fieri! The steak didn't come out perfect but that's probably because I used skirt steak (It's what I had on hand) and our grill isn't awesome. So, the meat got overcooked, however, the flavors were really great! The salad was very light and delicious - the kick from the hot sauce in the dressing was really good too. Here's how we made it...

Blood Mary Steak

for 2

ingredients

• 1/2 cup spicy hot V8 juice

• 1/8 cup vodka

• 1 tsp each sea salt & freshly ground pepper

• 1 tsp hot sauce (Frank's)

• 1/2 tbsp Worcestershire sauce

• 1 clove garlic crushed

• 1/2 tsp each onion powder & celery seed

• 1/2 tbsp prepared horseradish

• 2 tbsp olive oil

• 1/2 - 3/4 lb strip steak 

directions

1. Make the marinade by combining the first 9 ingredients together in a Ziploc storage bag. Add the steak and squish around until the meat is fully immersed in the liquid. Place the sealed bag in a bowl (just in case it leaks and you don't want this mess in your fridge) and marinate for 24 hours.

2. Preheat the grill to high. Let meat sit at room temp for 30 minutes. Remove meat from marinade and blot off excess sauce from the meat on both sides.

3. Grill the meat for 2 minutes on each side, if you are using a thicker cut of meat just adjust the cooking time accordingly. Skirt steak is really thin and cooks quickly.

4. Let meat rest for at least 5 minutes before slicing. 

Avocado Radish Salads

for 2

ingredients

• 1 avocado, chopped

• 1/8 cup thinly sliced red onion

• 4-5 radishes, thinly sliced

• cilantro leaves 

• 1 tbsp Greek yogurt

• 1/2 lemon juiced

• 1 tbsp Frank's hot sauce

• 1/2 cup feta cheese, crumbled

directions

1. Soak the red onion in ice water for 20 minutes, drain and pat dry. Place in a bowl and mix together with the radishes, cilantro leaves, feta & avocado. 

2. Combine the yogurt, lemon juice and hot sauce in a small bowl.

3. Drizzle the yogurt sauce over the salad and split between 2 plates.

The longer you soak the red onions the less potent the flavor will be. We really enjoyed this dinna, Yummmmmmmmm!

Enjoy!